Wow! These are fantastic, their taste equal only to the when-worlds-collide story of how I got this recipe.
It comes courtesy of Ed Cahill, above, my date for the Firestone High School senior prom (way back in 1973). Ed posted the recipe cards to my Facebook wall a few weeks ago, explaining that they are his mother-in-law's who is still baking these at age 92! Ed, who is now a grandfather (!), is a wonderful artist and though you can't see it in the picture, made the jewelry (an abstract necklace and matching earrings) I wore to the prom. (I got him that carnation boutineer. Very classy.)
Above is the entire mise en place for these cookies. Butter, flour, brown sugar, an egg, vanilla and pecans. How simple is that!
Like most cookies, these are simple to mix and very time-consuming to bake. But so worth it because they are so unusual. They are incredibly thin, almost like lace, but packed with an intense praline flavor.
|You can see how thin these are. That's a dime, at left.|