The Dessert Collector

By Susan LaRosa

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Pecan Crispies
By Seth Smoot

Pecan Crispies

These cookies used to be very popular, and I'm mystified as to why they disappeared. They're the perfect combo of chewy and crispy, so they make every cookie lover happy. Like many recipes I find, this one didn't have specific instructions -- some just list ingredients! -- so I had to experiment. But I think that's part of the fun.

Work: 10 minutes
Total: 25 minutes

1 cup unsalted butter, softened
2 1/2 cups light brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (4 ounces) chopped pecans

1. Heat oven to 350 degrees F. Line baking sheets with parchment; set aside.

2. In a mixing bowl beat butter and brown sugar until light and fluffy, about 2 minutes. Add eggs and mix well. In a separate bowl, combine flour, salt, and baking soda. Stir into butter mixture. Fold in chopped pecans.

3. Spoon 1-1/2-inch balls of dough onto baking sheets and bake until golden, about 15 minutes. Makes 36 cookies.

Send us the story behind your favorite recipe! Email us at recipestory@LHJ.com.

Originally published in Ladies' Home Journal, March 2012.


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