Melt-in-your-Mouth cookies
Also known as “Melt-in-the-Mouth” cookies. These are my favorite cookies and a family recipe passed down from my Grandmother, Mary Elizabeth Myers Barnette (aka Grandmommy). After some research it appears that she originally got the recipe from the December 1964 issue of Woman’s Day.
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 a 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. Do not wait for the edges to brown. Pull out quickly after the cookies’ gooey centers drop. They should look something 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.