Pecan Crisp Cookies from Jerre-Anne Cafeteria (and Bakery) - xpst

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Pecan Crisp Cookies from Jerre-Anne Cafeteria (and Bakery)

 

Recipe By :Jerre-Anne Cafeteria, St. Joeseph, Mo.

Serving Size : 60 Preparation Time :0:00

Categories : Bakery Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- softened

1/2 cup margarine -- softened

2 1/2 cups lightly packed light brown sugar

2 eggs -- beaten

2 teaspoons pure vanilla extract

2 1/2 cups sifted cake flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup finely chopped pecans

 

1. Preheat the oven to 375 F. In a large mixing bowl, cream the butter,

margarine, and sugar until light and fluffy. Blend in the beaten eggs.

Beat in the vanilla.

 

2. Sift together the flour, salt, and baking soda. Gradually beat the dry

ingredients into the creamed mixture, then fold in the nuts. The batter

will be fairly runny.

 

3. Drop teaspoons of the dough, each about the size of a small walnut,

2 inches apart onto ungreased cookie sheets and bake in batches for 8 to

10 minutes. When the cookies start to round on top, about 5 to 6 minutes,

raise one end of the cookie sheet about 6 inches and then drop it-the

cookies will " fall. " Continue the baking until the cookies are browned and

appear set.

 

4. Remove the cookies from the oven and let them cool for a few minutes.

Loosen the cookies from the baking sheet while they're still warm, let

them cool for a few more minutes, then remove them to a rack to cool

completely.

 

Makes 4-1/2 to 5 dozen 2-inch cookies

 

Cookbook: Heartland Baking from the Jerre-Anne Cafeteria, and other Home

Cooked Favorites, by Charla Lawhon, 1991; ISBN: 0-440-50252-7. Jerre-Anne

Cafeteria started as a deli in 1930 and has lasted over 60 years, with

other family members joining in it is now a full bakery and cafeteria.

 

Description:

" I'm hoping this is like the VanKamps pecan butter cookies I remember

eating as a child. "

 

Source:

" Heartland Baking from the Jerre-Anne Cafeteria, by Charla Lawhon,

1991 "

 

S(Typist/Poster):

" Typos by Brenda Adams (adamsfmle); posted to RC, MC5,

Veg-Recs 7/99. "

 

Yield:

" 2 inch cookies "

 

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NOTES : The secret to both the rippled look and the chewy texture of these

cookies is cake flour-and making the cookies " fall " halfway

through the baking time.