Lisaopolis.comA Nurse's Journey to a Healthy and Balanced Life

Last night I was in the mood for baking. I picked a random recipe from the Magnificent Cookies Cookbook by Kathryn L. Ramsay. I chose the pecan cookies recipes, and set to work baking. Since so many recipes from this cook book that I have tried have ended up too crumbly or dry, I decided to add an extra egg to this recipe.  I used ground pecans in the cookies rather then pecan chunks that the recipe called for (only because there were not enough pecans left). I did however place a full or part of a pecan on top of each cookie before baking. This turned out to be a nice touch both in taste and appearance.

The cookies turned out really well. They have a lovely almond flavor, and the pecan on the top is a tasty bonus. The cookies are soft, jus the way I like them. The only crunch in the cookie is the pecan on top.

Here is my adapted recipe.

Pecan Cookies

1 cup olive oil margarine
½ cup not packed brown sugar
½ cup white sugar
2 extra large eggs
1 tsp pure almond extract
3 cups all purpose flour
½ tsp baking soda
½ tsp salt
1 cup ground pecans
about 30-40 pecans (shelled) whole or pecan pieces

Preheat oven to 350 degrees F. In a large bowl add the margarine, and sugars. Cream. Add the eggs, and almond extract. Cream until blended. Add all the remaining ingredients (except the whole pecans or pecan pieces). Beat until smooth.  Form cookies by making balls and flattening them. Add pecans to the top of each cookie before baking. Bake for about 13 minutes in the preheated oven. Enjoy.

The cookies before baking