I went to double the original Swedish Pecan Cookie recipe and due to a momentary inability to add two small numbers ended up using the wrong amount of flour. Except it turned out to be the right amount for a nice variation of an already popular cookie.
Instead of the 3.5 cups the doubled recipe called for, I used 2.5 cups. The result was a very thin cookie, that baked up crisp but not dry and had a flavor almost like a candy instead of a cookie. Well, that’s not surprising considering that in the new recipe the flour and pecan meal serve as a simple binder for the ample amounts of sugar and butter present. Anyway, I baked them for my wife to serve at a charity event and they were very popular.
From Mary Ann Johnson, via our Aunt Adelia (both from Lindsborg, KS) comes this excellent recipe for Swedish Pecan Cookies, modified as described above. If you’re interested, here’s the link to the Original Swedish Pecan Cookie recipe.
Swedish Pecan Cookies II
2 C butter
2 C sugar
2 Tbs Karo syrup
1 C pecan meal *
1 tsp baking soda
2 1/2 C flour
pinch salt
Cream butter and sugar, then add syrup, pecan meal, soda, flour and salt. Form into small balls and flatten with glass or fork. Bake at 350 degrees for 10-14 minutes, or until cookies are light brown.
*pecan meal may be made by grinding pecans in food processor or blender