Wednesday, December 8, 2010

203. Malted-Pecan Cookies, Crisp

I am always amazed at the seemingly endless choices we have in our American grocery stores. While I know that space is only allotted to items that continue to sell well because it is too expensive to stock things that no one buys…I often wonder who uses or purchases all that stuff that I would never buy?

Unless a new product catches my interest, I shop according to my list and only my list. I do not usually let impulsive buying sway me from my target items. The only exceptions to this unwritten shopping rule are tempting fruits or vegetables and, sometimes, a beautiful loaf of bread.

My husband, on the other hand, is forever fighting the urge to buy sweets. The last time he stopped at a Trader Joe’s on his way back from Chicago, he bought 6 or 7 boxes of cookies. What was even more amazing…he said they were all for me! While I do like a good cookie, most of the time, I bake them myself.

The recipe for Malted-Pecan Cookies produces a delicious cookie with a crisp outside and a tender interior. It makes almost perfectly round cookies and has one very unusual ingredient. I love the flavor of this cookie...it is amazing!


Malted-Pecan Cookies





1 C shortening (Crisco)
¾ C packed brown sugar
1/3 C sugar
1 large egg
2 tsp vanilla extract
1 tsp chocolate syrup

2 ¼ C flour
1 tsp baking soda
½ tsp salt

2 C malted milk balls, crushed
½-3/4 C pecans, chopped



Preheat oven to 375 degrees. Cream softened shortening with sugars in a large mixing bowl until well blended. Add egg, chocolate syrup and vanilla; combine thoroughly.

In a small bowl, mix together next three ingredients. Add to sugar mixture and stir well.

Coarsely chop malted milk balls in a blender or Vita Mix. Add to cookie mix. Stir in chopped nuts; blend evenly.

With hands, form 1-inch balls and place two inches apart on a greased cookie sheet. Bake for 10 minutes or until set and lightly browned. Allow cookies to rest for 3 minutes before removing to a wire rack. Store in a sealed container. The malted milk flavor is more intense the next day. Yield: 5 ½ dozen.


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