More crumble than cookie, this is as seductive for its texture as it is for its nut-and-brown sugar flavor. In fact, it began life in my mind as a kind of sablé. But when I looked in the bowl and saw all the curds and crumbs, I decided to stop the blending and let the dough’s inner “streuselness” shine. These are baked in a 9-x-13-inch pan (I use what’s called a quarter sheet pan, but a brownie pan is good too) and, once turned out, are meant to be broken into cookie-size bits (crack-ups).
Ok so I felt like I needed to be reasonable for this one and just make a half batch but wasn’t sure what pan to bake this in. I also have a quarter sheet pan that I love and even though Dorie calls for this for the full recipe, I thought I would just fashion the crumbles of dough into half of the quarter pan. The dough (pecans, flour, cornstarch, brown sugar, butter and egg yolks) came together super quickly in my mini food processor (I use this ALL THE TIME, especially when minifying recipes) – it’s so easy to prepare in one bowl!
(^^^ yep, those are affiliate links but it’s the one I have and use all the time)
In fact, half the recipe filled the quarter sheet pan so I’m not sure if my cookies were thinner than they were supposed to be (you can’t tell from the image in the book) but I wouldn’t want them thicker – interested to see how others got on and how they looked!
Check out those layers and that texture – SOOOOOO good!
I’ll definitely remember this recipe (I think the cornstarch is responsible for the lovely flaky texture) next time I need cookies in a hurry! Would work with other nuts as well, I think!
Get the recipe for Dorie Greenspan’s Pecan-Brown Sugar Crack-Ups on p 96 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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