Ingredients1 cup dark brown sugar
6 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1 cup chopped pecans
Directions1. Set the oven rack in the middle position. Preheat the oven to 350°F. Prepare a 14-inch by 16-inch baking sheet by covering it with parchment paper or a silicone liner.
2. Combine brown sugar, flour, baking powder, and salt in a medium bowl. Add eggs and mix well. Fold in pecans.
3. Drop dough by teaspoons 2 inches apart on pans. Bake 15 minutes or until lightly browned. Place baking sheet on a rack and let cool 5 minutes. Transfer cookies to rack and cool completely.
Cookies will crisp as they cool.
Recipe courtesy of The Brass Sisters, Heirloom Baking, 2006.
This recipe came from “The Radio Lady” who took notes during the 1920s while listening to a cooking show on WJAR radio station in Providence, RI. We put these cookies together in about ten minutes while we preheated the oven. Add fifteen minutes for baking, five minutes for cooling, and we had almost instant gratification. These crispy, light cookies taste of pecans from the Old South.