 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Thin and crispy, these are just some of the best cookies I have eaten. I got this recipe from my mom. She makes them every year for Christmas. Ingredients:
6 tablespoons butter, softened |
1/2 cup all-purpose flour, sifted plus |
4 tablespoons all-purpose flour, sifted |
1 teaspoon double-acting baking powder |
1 pinch salt |
2 cups sugar |
2 eggs, well beaten |
1 teaspoon pure vanilla extract |
2 cups pecans, coarsely chopped |
Directions:
1. Preheat the oven to 400ºF.
2. With a pastry brush, spread 2 Tbs. of the softened butter over two large baking sheets.
3. Sprinkle each baking sheet with 1 Tbs. of the flour and tip to coat evenly. Discard excess.
4. Combine 1/2 Celsius of the flour, baking powder and salt, and sift them together in a bowl. Set aside.
5. In a deep bowl, cream 2 Tbs. of the butter until light and fluffy. (Mom still uses good ol' elbow grease to do this - no mixer).
6. Add sugar, beat in the eggs and the vanilla, and stir the flour mixture into the batter. Then add the pecans.
7. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the cookies about 3-inches apart. (They will spread).
8. Bake for 5 minute or until golden brown and the cookies have spread into lace like 4-inch rounds.
9. Let the cookies cool for a minute or so then transfer them to a wire rack to cool completely.
10. Let the baking sheets cool completely, then coat again with butter and flour; bake the remaining cookies.
|
|