Pecan Crispies are the perfect cookie jar treat. Buttery and crunchy with plenty of nuts–ready to be dunked in milk or coffee.
You may be flooded with nostalgia when you make these buttery, nutty Pecan Crispies. Perfect for eating with hot drinks or dunking in ice cold milk, they came from one of my favorite bloggers who writes about classic and rare recipes.
I was lucky enough to meet Susan LaRosa when we did a story on her at Ladies’ Home Journal. She writes a blog that is close to my heart. It’s all about vintage recipes, and better yet, baking. A Cake Bakes In Brooklyn blog came about when Susan found a box of old recipes at an antique store. She began collecting vintage cookbooks and boxes of old, often handwritten recipes.
I have my own stash of vintage recipes and cookbooks. I’ve found many at flea markets or antique stores, some have been passed down to me through family (those are treasures!) and others have come to me as gifts from friends and colleagues who know I love them!
My collection is no where near Susan’s. And I have to admit I rarely use them. I do get a kick out of thumbing through them, looking at the little butter-stained, handwritten cards and I’ve even used those old recipes as reference for jobs and other recipes I create.
Susan actually cooks from her vintage collection! And then blogs about each recipe she tries. Some are of course classics, born from simple basics of a century ago. Others aren’t huge winners in her taste tester’s opinion.
One of the recipes I love are these simple Pecan Crispies. It’s just a basic buttery cookie with nuts, but has a nostalgic flavor. They are, as the name suggests, crispy and have just the right amount of tasty pecans.
Pecan Crispies are the quintessential after-school snack, just right to pack for a weekend road trip or simply dunking in milk, at midnight, in a dark kitchen.
Crispy Pecan Cookies
Ingredients
- 1 cup unsalted butter softened
- 2½ cups light brown sugar
- 2 large eggs
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup (4 oz) chopped pecans
Instructions
- Heat oven to 350°F. Line baking sheets with parchment; set aside
- In a mixing bowl beat butter and brown sugar until light and fluffy, about 2 min. Add eggs and mix well.
- In a separate bowl, combine flour, salt and baking soda. Stir into butter mixture. Fold in chopped pecans.
- Spoon 1½-inch balls of dough onto baking sheets and bake until golden, about 15 min.
Nutrition
Fill your cookie jar with more tasty treats like my classic Iced Oatmeal Cookies.
Bake a skillet chocolate chip cookie to share with everyone:
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe from Susan LaRosa at acakebakesinbrooklyn.com Originally published in LHJ 03/12 Photography Seth Smoot
Mary Bench says
I’ll have a hard time venturing away from your famous chocolate chip cookies but these look pretty darn good!
Brittany Smart says
Cookies are my favorite, and this recipe is so crispy and delicious!
Doyle R. says
My mother made these cookies every Christmas since I was a little kid. She has the cookbook with this recipe. It’s been updated a little since the cookbook was printed. The original called for 1/2 cup of shortening and 1/2 cup butter and the flour was sifted. Other than that, it is exactly the same.
Tara says
Oh that is so cool!! I love recipe history! How fun that only slight changes were made on this version. I hope you enjoy these.