Blog Note: I know I’ve been away for a while. A long while. I have no excuses. But I do enjoy blogging, so I will work to get back into the swing of things. You can also check out my Instagram (linked in the margin) where I’ll try to post little tastes of my daily life that don’t merit whole posts. On to the recipe!
Blog Note 2: Apparently, I had posted this recipe to the blog years ago. This version has more detailed directions, so I decided to post it anyway.
I’ve been working on digitizing some of my recipe cards, because I often find myself searching my online recipe stash instead of thumbing through cookbooks or cards. I figured I would also share them with you. This one I got from my grandma, though she just called them “Refrigerator Cookies”. I renamed them to European Pecan Cookies. It’s a funny name, because pecans are natural to North America. But I feel like the cookies have a more European sensitivity to the taste: they are not too sweet and they go great with coffee and tea.
Like many of my grandmother’s recipes, there are quirky notes in places that don’t make sense to me. For example, her notes say that the flour is “not sifted”. I never sift my flour unless a recipe says to. However, she doesn’t give any guidance on how thick to slice them, which seems especially crucial. Don’t fear though, I took notes the last time I made them so that if you attempt them, you won’t have to experiment too much.
I recommend using the pecan “bits” or tiny chopped pecans that you can find in the store. I find that if I chop them myself, they’re irregular and there’s a lot of pecan dust. I haven’t found it hurts the cookies too much, it just feels messy and time consuming when I could just spend a little bit more to make it easy.
- 0.5 lb (2 sticks) butter
- 0.5 cup packed brown sugar
- 0.5 cup white sugar
- 1 egg, slightly beaten
- 0.5 tsp baking soda
- 0.25 tsp salt
- 2 cups flour
- 0.5 tsp vanilla
- 1 cup chopped pecans
- Cream butter and sugars together. Add in the egg. Then add baking soda, salt, and flour. Then gently stir in the vanilla and pecans.
- Roll into 2 even rolls in wax paper. (I use a couple cheap silicone cookie sheet liners.) Chill in the fridge for at least 8 hours or overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit.
- Pull one roll from the fridge. Slice into 1/4″ slices and place on a cookie sheet about 1.5 inches apart. Return the roll to the fridge while baking.
- Bake for about 10 minutes or until the cookies are light tan with a slighter darker color around the edges. Cool on the pan for minute or two before moving to a rack to cool completely.