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Paul Prudhomme's Brown Sugar Cookies

 

 

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Chef Paul Prudhomme's
Brown Sugar Cookies


iconicon
Chef Paul Prudhomme's
Louisiana Kitchen
icon
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.

1 1/4 cups, packed, light brown sugar
1/4 cup water
3 tablespoons honey
1 egg
2 1/3 cups all-purpose flour
1 cup coarsely ground pecans
2 1/2 tablespoons ground cinnamon
1 tablespoon baking soda
1 tablespoon ground allspice
[yes, tablespoons!]

In a large mixer bowl combine the brown sugar, water, honey and egg.
Beat on high speed of electric mixer until mixed, about 10 seconds,
scraping bowl well. In a separate bowl combine flour, pecans, cinna-
mon, soda and allspice, mixing well. Add to wet ingredients and stir
until mixed thoroughly.
Drop batter by tablespoonfuls onto a greased cookie sheet, about 1 1/2
inches apart. Bake at 375 degrees F. until lightly browned on edges, about
12 minutes. Remove from pan immediately with a spatula and cool on a
wire rack (the cookies will be quite soft until cooled). Store in an airtight
container. (If you live in a humid climate, store uncovered.) These are
best when allowed to sit a few hours. Makes about 3 dozen cookies.


Featured Archive Recipes:
Coffee Cookies (Paul Prudhomme)
Emeril's Sugar Cookies 

 

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