This cookie tastes great, sure. But it is the texture I find so addicting. They are crackly on the edges. There are lots of bits of crunchy pecans to provide a counterpoint to my favorite thing about this cookie, the sticky chewy interior.
makes about 3 dozen cookies
Ingredients
- 2½ cup light brown sugar, packed
- .75 teaspoon salt
- .75 teaspoon vanilla
- 1½ pound coarsely chopped pecan pieces
- ½ pint egg whites (3 to 4 large egg whites)
Directions
1. Heat the oven to 350 degrees. In the bowl of an electric mixer, combine the brown sugar, salt, vanilla and pecan pieces. Beat on low speed to incorporate the ingredients then drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
2. Drop the dough in rounded tablespoons onto a parcment lined baking sheet. Press each ball of dough with the back of a spoon or your 3 middle fingers to form a cookie 3 ½ inches in diameter and about one-eighth-inch thick.
3. Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack. The cookies will be quite soft but will firm up as they cool. Once cool on the first day they are rather crisp, but on the second day (if you can wait that long) they develop that marvelously chewy texture I so love about these cookies.
My girl Elizabeth sent me over and Jesus-tap-dancin-Christ I’m so glad I came!! Awesome blog and the food looks to die for.
I don’t throw away food if I can avoid it.….…..Prince call’s that chaep.…I call that smart cuz I don’t like the word cheap. Maybe a tightwad…but not cheap, lol.
I’m a caterer, who rarely blogs about food, and I’m soooo gonna try that polenta. It looks and sounds magnificent.
If you have a minute to waste, please visit me at my blog 😉
Have an EXTREME weekend and.….…
Steady On
Reggie Girl
I think it’s easy to get bored with the same old grains and starches so I’m ready for some transitioning with polenta.
I would never intentionally go head-to-head with you on (somewhat) similar ingredients. My poor fried mush looks rather homely next to this. (BTW, my leftovers were subject to microwaving and topped with deli ham. Woo hoo.) On the other hand, it’s great motivation to try making proper polenta and familiarizing myself with their differences.
So many possibilities for the three cheeses!
..and pleasing to my ears, eyes, and my tummy would like some of that. Chris is right, what a beautiful photo! I love the cheese combo, and use of the left overs…
Honestly, I glanced at the first picture and thought, hey, ho, he’s gone and put some stewed rhubarb on his polenta — I can only plead that I had not long before been looking at your rhubarb-topped ricotta cheesecake! Anyhoo, not that I think it necessarily out of the question to put some kind of rhubarb on polenta, but I would also like it to be known that I would be very happy with your cheesey tomato version too.
I love the window reflection on the table, excellent composition. Now give me some of the three cheese baked polenta!
I, on the other hand, will succumb to laziness every time and eat the same damn thing I ate last night 🙂
… an unintended leftovers when it comes to polenta! Whatever is left, is usually fully planned so I get to make new tasty dishes with the marvelous porridge! This bake looks increadible! I wouldn’t have thought of adding Gorgonzola, what a great idea! Its sharpness must contract really wel with the creamy polenta and sweet tomatoes!
Thanks Greg!