Cookie Candy Creations

I tried to make some cookies last night for some folks at work, but I wound up really screwing up the recipe so I tried to fix it. What turned out was a-m-a-z-i-n-g or should I say amazingly fattening (I figure an additional 2 miles on the treadmill per cookie so after last night, we're looking at a marathon). But as Mother would say, “how could it not be amazing with ½ pound of sugar and ½ pound of butter." Enjoy. If you need pecans let me know and I’ll send some from our harvest.

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda

1 egg
3 ounces milk
1 1/2 teaspoons vanilla extract

2 sticks unsalted butter
1 cup sugar
1 cup dark brown sugar

2-3 cups chopped pecans


Heat oven to 375 degrees F.

Sift together the flour, salt, and baking soda in a mixing bowl.

Combine the egg, milk, and vanilla and bring to room temperature in another bowl.

Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the pecans. Spoon onto parchment-lined baking sheets, 6 cookies per sheet (these really spread out).

Bake for 8-9 minutes, but check on them after 7 minutes. Once they start turning brown, they will burn really quickly.

Remove the cookies from the pans immediately. They will be extremely thin and soft. Cool on a flat surface (don't try to use a rack as the cookies will fall through before they cool. This creates funky looking cookies that I couldn't bring to work so dammit, I ate them. Ah, the sacrifices.

I used a slab of marble sitting over a pan of ice water to keep the marble cold. The sooner the cookies cool, the sooner you can eat them. You can also use a slab of ceramic tile (you can get one or two at Home Depot for about $1.20 for a 12"x12". The ceramic tile is also a great idea if you want a cheap, durable, cutting board that doesn't absorb smells and germs.

Once cooled, store in an airtight container.

Bon Appetit (or should I say, "Bon Voyage - Size 6")?