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Total Time
30mins
Prep 20 mins
Cook 10 mins

Thin and crispy, these are just some of the best cookies I have eaten. I got this recipe from my mom. She makes them every year for Christmas.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400ºF.
  2. With a pastry brush, spread 2 Tbs. of the softened butter over two large baking sheets.
  3. Sprinkle each baking sheet with 1 Tbs. of the flour and tip to coat evenly. Discard excess.
  4. Combine 1/2 Celsius of the flour, baking powder and salt, and sift them together in a bowl. Set aside.
  5. In a deep bowl, cream 2 Tbs. of the butter until light and fluffy. (Mom still uses good ol' elbow grease to do this -- no mixer).
  6. Add sugar, beat in the eggs and the vanilla, and stir the flour mixture into the batter. Then add the pecans.
  7. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the cookies about 3-inches apart. (They will spread).
  8. Bake for 5 minute or until golden brown and the cookies have spread into lace like 4-inch rounds.
  9. Let the cookies cool for a minute or so then transfer them to a wire rack to cool completely.
  10. Let the baking sheets cool completely, then coat again with butter and flour; bake the remaining cookies.
Most Helpful

I followed the recipe and wound up with a pan of mush that didn't even taste good enough to justify the waste or nuts and time. maybe the flour measurement is off!