Pecan Crispies

• 份量: 4 dozen
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

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 (*see note)

1/4 teaspoon kosher salt

1/2 teaspoon baking soda

2 cups chopped pecans

步驟

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.

筆記

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.