You should make these cookies immediately. They’re easy and quick to make. You probably have all the ingredients in your pantry. Most importantly, they’re wonderfully addictive and delicious.
I’m not really sure why, but these cookies are “Christmas cookies” in my family. There’s nothing particularly Christmas-y about them. It’s just one of those recipes that we only make in December. Maybe it’s because if I made these all year, I would gain 10 pounds since I can’t stop eating them.
Melt-In-The-Mouths
Makes about 24 cookies
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
Preheat oven to 400 degrees.
Cream the butter, then add eggs, sugar and vanilla. Beat with electric mixer until light. Add dry ingredients and nuts and mix together.
Grease cookie sheet. The cookies will spread out quite a bit when cooking, so make sure to leave at least 2 inches in between each cookie. Don’t make these too big–just about 1 tablespoon of dough for each cookie.
Bake for 5 minutes. The cookies are done when the edges look slightly browned, but the middle looks uncooked. Make sure to take them out when they still look like they need a few minutes! The cookies are meant to be thin and will finish cooking after you take them out of the oven. After taking the cookies out of the oven, let them sit on the cookie sheet for 5 minutes before moving them to a cooling rack.
These cookies are thin, but chewy and tasty. You’ll want to eat 5 at once. They really do melt in your mouth. These cookies also freeze well after baked, so make a double batch and freeze some for later.
