Thursday, January 9, 2020 Cooking  No comments

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Long before store-bought-slice-and-bake cookies, Southern cooks were shaping cookie doughs into cylinders and storing them in the icebox-ready for drop-in company at a moment’s notice.  Also was a way to help young promising cooks a few things in the kitchen. I started cooking with  Lil Mama when I was 8 years old. She taught me what a smidgeon was and a pinch of sugar or salt and how to sift ingredients thru my fingers.  The recipes in her fabulous memory book , which is  filled with family favorites is still passed around by my grandchildren and great-grandchildren.This vintage recipe is made with brown sugar and chopped pecans. MEMORY BOOK SUGAR COOKIES, gets its name from a prized family recipe out of my memory book that I would like to share.

1 cup butter

2 cups firmly packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt (kosher or sea salt)

1 cup chopped pecans

Parchment paper

Beat the butter at medium speed with an electric mixer; gradually add the sugar, beating well. Add the eggs and vanilla; beat until well blended.

Combine the flour, baking and salt; gradually add to the butter mixture, beating well. Stir in the chopped pecans. Shape the dough into 2 (12-inch) logs; wrap in plastic wrap, and chill 4 hours.

Preheat the oven to 375 degrees F. Unwrap the dough,and cut into 1/3-inch-thick slices; place on parchment paper-lined cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned.   Cool on wire racks.

Just a note: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed.

Makes 6 dozen.  Hands-on prep about 15 minutes.  Total  5 hours and 10 minutes.

This is an excellent recipe for a teaching and bonding experience with cooks of all ages. The taste of  MEMORY BOOK SUGAR COOKIES  is delicious and will soon become a family favorite. Enjoy!

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