2015 Recipe Contest Submissions

Brown Sugar Pecan Crisps


2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt-mix
together then set aside
2 1/2 cups packed brown sugar (Splenda), 1 cup soft butter – cream
2 large eggs – one at a time
1tsp vanilla
add flour mixture…mixer speed to low & gradually add until blended
1 1/2 cups chopped pecans w/wooden spoon…stir in.
Put pecan halves on cookies for decoration, if wish.

Drop rounded teaspoons dough – 2″ apart on parchament paper.
Oven at 350 degrees. Bake approximately 12″ or until golden brown.
If decorating, bake 6 minutes, remove from oven & press pecan half in center then bake 6 minutes longer.
Cool on wire rack.

Store in airtight containers at room temperature up to 1 week or can freeze for up to 1 month.

Recipe credit: Amy Grant (singer) & Good Housekeeping magazine.


Please see above.

Barbara Hinkel

Crisp, great flavor and household ingredients. Great w/coffee.