Do you suffer from grocery amnesia? I can't count the number of times I've gotten halfway through a recipe and went to reach for that ingredient I was sure I had just to find it wasn't there after all. My short-term memory is just nonexistent, so this is a regular occurrence in my kitchen.
Solutions?
A.
B. Go to neighbor's house. This works if you have friendly neighbors with well-stocked cupboards. If you live in a dorm with others who eat in a dining hall and are rarely home during the day anyway? Not so much.
C. Improvise or substitute.
The frequency with which I use Option C is the reason why I can't direct my husband to just prep a recipe. It's sad.
I was in the middle of prepping my Secret Recipe Club find for the month when I was forced to pursue Option C. Barb's Almond Doodle Cookies looked delicious to me. And then I went to grab that bag of sliced almonds I was sure was in the freezer ... and alas, it wasn't there. Anywhere.
So I used pecans.
Fascinating story, right?
Barb's blog, Mom's Fridge, is full of monthly menu plans, simple recipes, and COOKIES. I love cookies. I don't do much normal cooking anymore since we generally eat in the dining hall, but I do bake for us and for the boys who live in our dorm.
These delicious, puffy, sugary cookies will definitely be in my repertoire now. The cinnamon-pecan blend is a little unusual but absolutely mouthwatering.
Pecan Doodle Cookies
makes 3 dozen1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
1 tsp. almond extract (or vanilla)
2 eggs
1 1/2 cups white whole wheat flour
1 cup all-purpose unbleached flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup finely chopped pecans
1/2 cup sugar mixed with 1 T cinnamon, for rolling
With a stand mixer, cream butter, sugar, almond extract, and eggs. Add flours, cream of tartar, baking soda, and salt and mix until well-combined. Stir in nuts.
Roll dough into 1-inch balls and then roll in cinnamon-sugar mixture. Bake on greased cookie sheet 12 minutes at 375F (do not flatten balls). Cool on wire racks.
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| Obviously Libbie (3) helped with making some of the cookies. |
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Know what's funny--I put almonds in there because I had run out of PECANS! I'll have to get some pecans and try the cookies this way. Glad you enjoyed the recipe :)
ReplyDeletePecans may be even better than almonds. ALthough, I have a feeling any nut would be good in these gems.
ReplyDeleteI have the same problem thinking I have things in my pantry but I bet any nut in this cookie would be wonderful.
ReplyDeleteIf you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
they look really good.
ReplyDeleteThese look great! I only like pecans in cookies so I would definitely enjoy these :)
ReplyDeleteLOL, you just described me to a T, I am always suddenly realizing I ran out of something I was sure I was well stocked up on! But pecans are a great sub in these cookies, lovely SRC post!
ReplyDeleteThese look amazing! Love pecans...one of my fav nuts. :)
ReplyDeleteBet the pecans were better anyway!! These look tasty.
ReplyDeleteYou sound a lot like someone I know (ME!). I have grocery amnesia often and have do follow Option C myself out of necessity! :O)
ReplyDeletethose look like a perfect treat for this grey November here
ReplyDeleteI always have the same problem. Back home, it was easy since I had stores right next to my home, but here, it's quite some trouble! The cookies look awesome, they might even have improved because of it :)
ReplyDeleteLooks great!!!! Am going to try them soon!
ReplyDeleteI am always substituting something. Tonight I wanted to make chocolate chip cookies. No chips. So I added a bunch of cocoa, coconut, and pecans. The husband went back for seconds so they can't be that bad. ;) The good thing about recipes is that they are not written in stone.
ReplyDeleteThose look terrific. Cannot wait to try them. Come visit. We have a wonderful pumpkin cheesecake and cranberry couscous on the menu this week.
ReplyDelete