melt-in-your-mouth cookies
my favorite cookies and a family recipe from my grandmother Mary Elizabeth Myers (aka grandmommy)
ingredients
(recipe can be doubled)
- 3/4 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup (1 stick) soft unsalted butter (do not microwave/melt)
- 1 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup finely chopped pecans
instructions
- preheat oven to 400°F
- sift flour, salt, and baking powder into a small bowl and reserve
- in large mixing bowl, beat butter, brown sugar, egg, and vanilla until creamy
- slowly beat in flour mixture until smooth
- stir in pecans
- drop by scant teaspoonfuls 2 inches apart onto an ungreased cookie sheet
- bake for about 4 minutes. don’t wait for the edges to brown. pull out quickly after the cookies’ gooey centers drop. they should look like this:
- allow to cool on the cookie sheet for 2-3 minutes before removing swiftly with a flat spatula to cool further
- once cooled, store in an air-tight container, separating layers using wax paper (makes about 70 cookies)
melt-in-your-mouth cookies (for engineers)
| Preheat oven to 400°F (204°C) | ||||||
| 3/4 cups flour | sift | beat | stir | drop scant teaspoonfuls 2 in. apart onto ungreased cookie sheet | bake 400°F (204°C) 4 min. | cool 2 min. |
| 1/2 tsp salt | ||||||
| 1 tsp baking powder | ||||||
| 1/2 cup soft butter | beat | |||||
| 1 cup light brown sugar | ||||||
| 1 egg | ||||||
| 1 tsp vanilla extract | ||||||
| 1/2 cup finely chopped pecans | ||||||
(thanks dad!)
I tried these cookies and they were awesome! Thank you for sharing your recipe.