Have you ever been in the mood for just a simple thin, buttery cookie, without all those extras like chocolate chips, large nuts, or drizzled on chocolate, (that’s for another day)…well if that’s the kind of mood you’re in today, you’ve come to the right place. Come take a seat at my country table, and let me tell ya about these wonderful little cookies.
This recipe goes way back to the 1950’s or earlier, and my mother made these cookies for the first time when I was very small. My mother never bought nuts at the grocery store. We lived on a farm in Kentucky and had an abundance of hickory nut and black walnut trees. My mother used hickory nuts in these cookies, however, hickory nuts are rather hard to find these days unless you have a tree on your property. They are also a little labor intensive when cracking them and retrieving the meats. We used to spend hours cracking open hickory nuts and black walnuts to use in my mother’s candies and cookies. These days, I use my favorite nut, the good ol’ southern pecan, in most of my candy and cookie recipes.
Several years ago, I misplaced my mother’s recipe for these wonderful little cookies and closely replicated it by adapting a thin and crispy chocolate chip cookie recipe, omitting the chocolate chips of course. Well recently I found my mother’s recipe when searching through my older boxes of unorganized recipes…it’s no wonder I lost it. Yes, I did a little happy dance in my kitchen, and I couldn’t wait to make a batch. My nut of choice was pecans, of course, but you can use any nut that suits your fancy.
I could hardly wait for these cookies to come out of the oven, and the aroma as they baked, took me back to childhood days, when there was always a wonderful aroma of something baking in my mother’s kitchen. As soon as I took the first bite of one of these buttery, chewy gems, the wonderful taste took me back there again. Have you ever wondered how terrible life would be without our taste buds? Oh my goodness, I hope I never have to know!
Well anyhow, here’s how I made these quick and easy yummy cookies…
First I mixed together some flour, salt and baking powder together in a medium bowl and set it aside…
Next I placed some soft butter and brown sugar in the mixing bowl of my stand mixer…
And I mixed the two together, on medium speed, until they formed a smooth creamy mixture…
Then I added an egg and some vanilla…
And mixed it for another 30 seconds or so, until it was real creamy again…
Then I added the dry ingredients and some finely chopped pecans…
I mixed it on low speed for about 30 seconds again, just until the dry ingredients and nuts were incorporated….
Then I used my smallest cookie scoop and dropped leveled scoopfuls onto an ungreased cookie sheet…
Making sure that I left plenty of space between them for spreading…no more than about 9 cookies per cookie sheet…
I baked them in a 350 degree oven for exactly 10 minutes. Notice in the picture above, that as they bake they puff up and they spread quite a bit…
But as they cool they flatten quite a bit. Once I took them out of the oven, I let the cookies cool on the cookie sheet for 30 seconds, then I used a sharp metal spatula to slide under them…
And transfer them to a wire cooling rack. Note: It’s important to let the cookies set for 30 seconds, since they are so thin, before trying to lift them. This lets them firm up slightly, and keep their form when sliding the spatula under them. Do not let them set more than 30 seconds, or they will start to stick to the cookie sheet.
Yummy! Did I mention that you might want to double the recipe when making these, because they only make about two dozen and disappear quickly.
A thin and chewy, pecan loaded, buttery melt in the mouth cookie!
- 1 stick real butter, softened
- 1 cup brown sugar, packed
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon pure vanilla
- 1/2 cup finely chopped nuts, I use pecans
- Preheat oven to 350 degrees.
- Mix the dry ingredients together in a small bowl and set aside.
- Mix the butter and sugar together on medium speed in the bowl of a stand mixer, or use a hand mixer, until the mixture is creamy, about one minute. Add the egg and vanilla and mix for about thirty seconds until the mixture becomes light and creamy. Add the dry ingredients and nuts and mix for an additional thirty seconds, just long enough to incorporate the dry ingredients and nuts.
- Using a small cookie scoop, drop by leveled off scoopfuls onto an ungreased cookie sheet, making sure to leave plenty of room for spreading.
- Bake for ten minutes and remove from oven. Let cookies set for thirty seconds before removing from the cookie sheet. Using a sharp metal spatula, transfer the cookies to a wire cooling rack to cool.
- Due to the thinness of these cookies, it’s important to let them set for thirty seconds before transferring to a cooling rack. Do not let them set any longer than thirty seconds or they will begin to stick to the cookie sheet.
- The original recipe states to bake these cookies in a 400 degree oven for five minutes. I bake these in a 350 degree oven for 10 minutes, and they are thin but chewy.