Sunday, December 23, 2018

Pecan Crispies

A crisp cookie, made with butter and shortening, brown sugar and pecans.
A crisp cookie, made with butter and shortening, brown sugar and pecans.

Pecan Crispies

No time for chat, Christmas is here and I wanted to sneak in one more recipe! Some of you who scroll past the chatty stuff will probably be happy to hear that! No worries. It's all good.

Y'all already know I'm not super crazy about sweet stuff - oh I enjoy something sweet occasionally, and I do love a good cookie - I mean who doesn't love a handful of freshly baked cookies, right?

Every year I try to add at least one sweet to the big Christmas list. This year I made a couple of new things, well new to the blog at least, because all are old standbys, including these Pecan Crispies, a favorite blast from the past, straight from The Point of Biloxi where my Mama grew up. They're a very simple cookie and something you can pretty much whip up quickly and with things you likely already have on hand!

These spread nicely so a small cookie scoop is all that you need. At 12 minutes my oven baked them to perfection - remember all ovens differ and when it comes to baking anything, your oven may vary from a recipe suggested time in how it cooks. These also crisp up beautifully as they cool down, but remember, crisp cookies should always be stored covered loosely with plastic wrap or in a cookie jar with a loose fitting lid in order to retain their crispiness. Airtight storage containers will make your crisp cookies soften!

Here's how to make Pecan Crispies!

It's not necessary, but refrigerate the dough for about an hour if you have the time. It just makes it a little easier to work with on these softer doughs.

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Recipe: Pecan Crispies

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min per batch

Total time: 40 min
Yield: About 4 dozen

  • 1/2 cup vegetable shortening (like Crisco)
  • 1/2 cup unsalted butter
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 cups chopped pecans

Preheat oven to 350 degrees F. Cream together the shortening and butter; add sugar and blend. Add eggs. Whisk together flour, salt and baking soda; add to creamed mixture. Stir in pecans and drop using a small cookie scoop onto baking sheet 2 inches apart. Bake 12 to 15 minutes Makes about 4 dozen cookies, depending on how large a scoop you use.

Cook's Notes: These cookies crisp up beautifully. In order to retain the crispness, crisp cookies should always be stored covered loosely with plastic wrap or in a cookie jar with a loose fitting lid. Airtight storage containers will make your crisp cookies soften. It's not necessary, but refrigerate the dough for about an hour if you have the time. I usually make my cookie doughs in advance and refrigerate them as I find that softer dough is a little easier to work with when refrigerated.


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Check These Recipes Out Too Y’all!

My Favorite Chocolate Chip Cookie
Pecan Shortbread Cookies
Pecan Cocoons

Posted by on December 23, 2018
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  1. Love the variety of your recipes; as a transplanted Californian (I got smart!) and now a Texan, I thoroly enjoy the variety of Southern foods; please keep this wonderful site available for a long time!

    1. Thank you Sue! Hope you're having a wonderful holiday season!


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