But when they moved out to the Valley (the Matanuska Susitna Valley that is) from Anchorage or whereever the hell they were living, they felt the need to socialize with us.
They were originally from Georgia and they had three boys. Now the two older boys were numbnuts. The social equivalent of cold oatmeal. The youngest boy was more of a spazz. Like he had to make up for the personalities his brothers were lacking.
And the wife was kind of an airhead. But she with her thick Georgia accent gave our family some good schtick that has peppered my childhood and even yes, my adult life.
For example, one of the scant times we visited them at their house we were offered "gooey rolls" (cinnamon rolls to us crazy Northerners) and to drink she proffered "Manut Maid." Which is how she said "Minute Maid" in her Georgian accent--and how I have always pronounced it ever more.
So where am I going with this lame rememberance?
Cookie of the Week of course!
This name of this week's cookie, I feel, should be pronounced with a thick Georgia accent.
Pee-cahn Pray-leen Cookies!!
I wasn't too happy with the way the first batch of cookies turned out. But with some tweaking--i.e. adding a bit more flour to stop the massive spread these cookies did--they turned out great.
Sweet, chewy, and nutty.
Normally I don't post the recipes for Cookie of the Week because I get them from cookbooks. I see other dessert bloggers posting recipes straight from cookbooks--but doesn't that infringe upon some kind of copywrite? I realize recipes are a bit trickier than other written things, but when you gank it straight from someone's published book, I dunno. Things start getting gooey.
However, since I modified this recipe, post I shall.
Pee-cahn Pray-leen Cookies
(Pecan Praline Cookies)
1 1/2 cups brown sugar
3/4 cup butter
1 teasp. vanilla
2 cups flour
1 cup chopped pecans
Preheat the oven to 350 degrees. Cream together the butter and the sugar. Add in the egg and the vanilla. Next add in the flour. And finally stir in the pecans. Roll into 1" balls and place on an ungreased cookie sheet. Bake for 7 to 8 minutes. If you find the cookies spread and become flattened, add a 1/4 flour to the remaining dough.
Y'all come back now, ya hear?