Dad’s Cookies

The past 3 days have been full of butt-kicking-hard work. I am sore in places I didn’t know I could be sore-like my thumb muscles. Who knew thumb muscles could be sore?


This picture is at the end of day 1. Nice dirt mustache, huh?

No joke, clearing land is not for the faint of heart, but it’s all worth it. We are progressing beautifully with our bulldozer week  and I will post pictures later. We are almost done with the hill where our new home will soon sit, and today we started on the creek line that desperately needs to be cleaned out. It’s hard but super rewarding work.


This evening I wanted something special for Preston to enjoy after putting in a long, hard day of bulldozing. So, I whipped up a batch of his all-time favorite cookies while dinner was in the oven. These easy to make cookies are crumbly and rich. They are an old family recipe that has become a staple in our home, since I made them for Preston shortly after we were married and he declared them the best cookies he’s ever tasted!

Dad’s Cookies

Preheat oven to 325*

Crust:

1 Cup Dark Brown Sugar

2 Cups Flour (Or Gluten Free Baking Flour)

3/4 Cup Butter, cut up into pieces

1/4 tsp Salt

Mix this well with a mixer, until it is in small crumbles. Press into an un-greased cookie sheet, I use a 12×15

Topping:

2 Eggs, well beaten

1 Cup Dark Brown Sugar

2 Cups Pecan Pieces

Beat the eggs and pour them right on top of the crust. Mix brown sugar and pecan pieces together and spread evenly on top of the egg.

Bake at 325 for appx 20 min. Let cool. Cut into squares and enjoy!

 

 

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