a favorite family
recipe from a childhood neighbor and friend
submitted by Julie
Christensen
makes about 3 to 4
dozen small cookies
1½ cups Quick Oats
½ cup butter
¾ cup sugar
1 tablespoon flour
1 tablespoon baking powder
pinch of salt
1 egg, slightly beaten
1 teaspoon vanilla
1 cup pecans, finely chopped
Heat oven to 350° F. Melt butter, remove from heat and mix in
oats, stirring well. Sift in sugar, flour, baking powder and salt and mix well.
Add the slightly beaten egg, vanilla and chopped pecans and mix well.
Line 2 or 3 cookie sheets
with foil. Drop the mixture by the ½ teaspoon onto the foiled cookie sheet.
Leave room, as the cookies will spread. Bake cookies one sheet at a time,
allowing the sheet to cool slightly before reusing.
Bake 9 to 11 minutes,
depending on the oven. Cookies will puff up then fall while cooking. Allow them
to turn slightly brown before removing from oven. Let cool and harden and then
use a metal spatula to carefully remove them. Transfer to a cool surface to
allow them to cool completely, and then place in an airtight container until
serving.
Neighbor Evadell Guilbeau would arrive at our south Louisiana home
with tins and hampers from time to time. No contents were more prized than
these cookies, which made use of the abundant pecans that seemed to be in
everyone’s grandmother’s yard. The aptly named cookies are airy and light - and
no one can eat just one.
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