Tuesdays with Dorie: Pecan-Brown Sugar Crack-Ups from Dorie’s Cookies

A tray of Dorie Greenspan's pecan brown sugar crack up cookies.This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is one I’ll remember and keep in the my back pocket for the future because it’s SO easy and SO good!

Dorie says:

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!

BUT:

Check out those layers and that texture – SOOOOOO good!

Close up of Dorie Greenspan's pecan brown sugar crack up cookies.

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!

Dorie's Cookies on eatlivetravelwrite.com

 

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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In the French Kitchen with Kids cover on eatlivetravelwrite.com

 

5 thoughts on “Tuesdays with Dorie: Pecan-Brown Sugar Crack-Ups from Dorie’s Cookies”

  1. looks like a good thickness to me, too…i’ll keep that in mind since i’ll likely make a half batch myself. these sound good to nibble on solo or to sprinkle the little crumbly bits over fruit or ice cream!

    Reply
  2. So good and so easy is a good way to describe them. Mine seemed quite thick with the whole recipe. I have never made a cookie recipe with cornstarch before but apparently it works magic.

    Reply
  3. It is interesting to read your take on these. I will make them tomorrow but was not too sure about them – but you say they are good, so here goes!

    Reply

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