These cookies are fabulous for two reasons. First one is that it is my Grandma Bennett’s recipe. I had a nostalgic flash from out of nowhere the other day when cleaning out my pantry. I found my mom’s old recipe box. You know, the one with 567 recipes for jello? They are Grandma Bennett’s Nut Cookies. Secondly, these will be great to make and store in freezer/fridge when my grandbabies come over. Once made and refrigerated you just slice and bake. A almost three year old doesn’t have that much patience you know.
By the way, these are delicious and super dooper easy to make! Fifteen minutes to make, tops.
GRANDMA BENNETT’S NUT COOKIES
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition.
Combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt in a bowl and using a whisk combine.
Gradually add to the creamed mixture and mix well.
Stir in pecans. (I like to toast my pecans first, be sure to cool before you add in to dough!)
Divide the dough into four equal parts and shape into four 6-1/2-in. rolls; wrap each in wax paper and refrigerate overnight.
When ready to bake . . .
Unwrap and cut into 1/8-in. slices. Place 1 in. apart on an ungreased baking sheets.
Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.
Yield: about 9 dozen.
Come on over to G’s house Etta and Abbott. Let’s bake some cookies!