Back in the ’60s and ’70s when young women were getting married and having showers, there was one gift that almost every bride received. It stood out from the rest and was covered in red plaid. It was the Better Homes and Gardens Cookbook. It was very thick and daunting. Recipes were categorized. I must admit there were dishes described in that book I had never even heard of, much less eaten.

A beef dish at our table consisted of the Sunday pot roast. Momma got up early and slung Crisco and flour around to make the biscuits. The roast went in the oven and she hurriedly dressed for church while shouting for us kids to get moving. She managed to get her face on and back to the kitchen to put some peas on. Biscuits out and cornbread in that oven. I remember a little grumbling at times if we were going to be late – something about losing religion before we go to the church.

We fried our fish when we were lucky enough to catch some. No Trout Almondine in our house. Momma usually used the church ladies cookbook for cakes and pies she didn’t already know how to bake.

When I got married, I came to the sudden realization that I had never taken an interest in the kitchen. I had some real doozies that I served back then but I’ll move on.

I was talking to my friend, Gladys, the other day. Cookies were our topic of interest. She referred to page 143 of her old Better Homes and Gardens Cookbook she received at her wedding in the ’60s. She is still making those Pecan Crispies that she began making as a new homemaker.

I adapted the recipe and doubled the ingredients. If I am going to the trouble of making cookies, I want a lot of them so here is the recipe. Keep this recipe around when you need a great cookie!

Yield: 48 cookies

OLD TIMES PECAN CRISPIES

Print

thin nutty cookie

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 sticks butter, room temperature (1 cup)
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chopped pecans

Instructions

1. Preheat oven 375 degrees. Prepare a cookie sheet by placing parchment paper on it or lightly spritzing with nonstick spray.
2. In a bowl, combine flour, baking powder, soda and salt with whisk or fork. Set aside.
3. Cream butter and both sugars in a mixer for about 4-5 minutes, stopping occasionally to scrape down the sides.
4. Add eggs and vanilla.
5. With the mixer on low speed, add flour mixture and increase speed to thoroughly mix ingredients.
6. Fold in pecans.
7. Use a teaspoon to drop onto a cookie sheet or cookie scoop of your choice. I prefer the small one.
8. Bake 10 minutes. If you prefer a browner cookie, bake 1-2 more minutes.
9. Cool on cookie sheet about 10 minutes before removing.

Notes

All ingredients should be at room temperature.

“People have got to learn: if they don’t have cookies in the cookie jar, they can’t eat cookies.”

– Suze Orman