Nut Crisp Cookies Recipes

CRISP ALMOND COOKIES

Steps:

• Cream together butter and sugars, until light and fluffy, about 5 minutes.
• Add in eggs and vanilla and beat again.
• Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
• Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

THIN CRUNCHY CHEWY PECAN COOKIES

Steps:

• In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
• Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
• Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
• Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
• Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!

NUT CRISP COOKIES

Steps:

• Drop by teaspoon on lightly greased cookie sheet. Bake 12-15 minutes in moderate oven 350. Let cool a moment before removing from cookie sheet. If batter is too loose, I add about 2 tbsp. flour.