A crisp cookie, made with butter and shortening, brown sugar and pecans.
Pecan Crispies
No time for much 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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