Omigosh, what a journey to get this post written! I planned to write and post this the day after Thanksgiving but stuff kept getting in the way, needing my attention. Well, isn’t that the way it is for everyone? So I know yall understand, lol. So, finally this morning I decided to make this my priority and, guess what, more stuff got in the way. This time it was (is) WordPress Stuff. I usually write on my ipad but decided to get out the laptop since I’d be writing more than usual and posting several pics. Well. WordPress told me my account had been deleted. Um……no, I post on it all the time. So, I filled out the recovery form which went nowhere, did nothing. Long story short – I remembered I’d changed my user name from Zouxzoux to Charlotteash years ago and so I tried logging in as Zouxzoux. It worked. Nevermind that I haven’t posted under Zouxzoux since 2009. <Insert laughing/crying emoticon.> Oh well, whatever works. Yall know who I am.

Then, I discovered why everyone was fussing about the Block Editor. See, on my ipad I still have the Classic Editor option, which I use. Not here. I am currently having to use Block, which I find very, very cumbersome and not user friendly. Block Editor is what happens when someone at WP needed to impress someone else at WP with their tech wizardry. <Insert eye-rolling emoji.>

But enough about that.

Here is the first of what I hope will be a continuing series of Writers Who Bake. If youre interested in participating, shoot me an email at charlotteham504 at gmail. Pics are not necessary but would be nice. Dont stress over it, just send me something to share and I’ll puit it up.

This is my MaMaw Smith’s recipe for Pecan Cookies. I love this cookie so much – it’s melt-in-your mouth delicious and super easy, my two must-haves for cooking anything. Here we go!

 

First, I chop my pecans. I buy whole pecans but, of course, you can get them already chopped. You’ll need 1/2 to 1 cup of chopped pecans – I kind of eyeball them when I add them to the batter.

I cream together the sugar and better, then add the beaten eggs. Add the oatmeal, brown sugar, vanilla and mix well. Finally, add the flour, soda, and salt. If you use self-rising flour like I do, delete the soda and salt.  The dough is very stiff so you’ll get a work out mixing in the flour!

 Form the dough into two logs and chill overnight. Next day, preheat your oven to 350 degress, slice the logs into cookies, and bake for 18-20 minutes until the edges are lightly browned. Let the cookies rest on the baking sheet for about 10 minutes before removing as they are very fragile at this point and will crumble if you remover them too soon.

This is my recipe card where I wrote the recipe when my MaMaw gave it to me many years ago.

MaMaw’s Pecan Cookies

2 beaten eggs

1 cup sugar

1 cup butter

1 tsp salt

3 cups oatmeal

1 cup brown sugar

1 tsp vanilla

11/2 cups flour (omit soda and salt if using self-rising)

1 tsp baking soda

1/2 to 1 cup chopped pecans

Mix all ingredients together, in order. If you need more specific directions, email me. Shape into 2 logs and roll in oatmeal, if desired. I don’t do this. Wrap in waxed paper and chill overnight. Bake at 350 degrees for 18-20 minutes or until edges are lightly browned.

These cookies keep well in an airtight container for several days but I’ll bet they won’t last long! Enjoy!

Please excuse any typos (why don’t they autocorrect or where the hell is spellcheck?!) and excuse big gaps between paras. This damn Block Editor has given me fits and now I need a drink.

Coffee. I’m talking coffee.

Remember, if you’re willling to share your recipe, email me at charlotteham504 at gmail. Send your recipe, pics if you have them, a link to a recent story or poem you’ve had publlished, your bio, and background info about your recipe, if you like. It doens’ t have to be fanccy. I hope yall have a great rest-of-week and stay safe!