Melt-in-the-Mouth cookies

Also known as “Melt-in-your-Mouth” cookies, these are my favorite cookies and a cherished family recipe passed down from my Grandmother, Mary Elizabeth Barnette (aka Grandmommy) to my mother to me. Update: After some research it appears that Grandmommy originally got the recipe from the December 1964 issue of Woman’s Day. Follow the link to read the history.

Melt-in-the-Mouth Cookies

Thin, crisp, brown sugar cookies.

Ingredients
(recipe can be doubled)

  • 3/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 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

  1. Preheat oven to 400°F
  2. Sift together into bowl and reserve: flour, baking powder, and salt
  3. Put soft butter in large bowl of mixer
  4. Add brown sugar, egg, and vanilla extract
  5. Beat with mixer until mixture is light and fluffy
  6. Beat in flour mixture with mixer, blending until smooth
  7. Stir in nuts
  8. Drop by scant measuring-teaspoonfuls (~2 inches apart) onto ungreased cookie sheets (many people recommend cooking on parchment paper for easier removal)
  9. Bake about 4-5 minutes, or until browned (do not wait for the edges to brown, pull out quickly after the cookies’ gooey centers drop—see photo below)
  10. Cool 1/2 minute
  11. Remove carefully to wire racks (using a flat spatula)
  12. To Store keep cookies in airtight container (separated by layers using wax paper)

Makes about 6 dozen

Photo of a perfectly-cooked Melt-in-the-Mouth Cookie
Photo of a perfectly-cooked Melt-in-the-Mouth Cookie

Melt-in-the-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!)

· Food