Bite the cookie

Sometimes I become obsessed with food and make and remake recipes until I like them. Cookies are on the Hit Parade right now so bear with me, folks.

I adore cookies, all types, flavors, and sizes. If I'm thumbing through a magazine cookie photos will make me stop, asses the recipe, and tear it out for later. I've piles of snippets stuck in the back of my cook book. Someday I'll organize them, ha!

Let me sing the praises of the cookie. Easily stored in a variety of containers, put in a slice of bread alongside cookies you want to stay soft, you don't need a fancy jar though I enjoy my crock. You don't need a plate or a fork or any fussy presentation; hands work great. It's portable, you can walk by the cookie jar, on your way to the gym, and snag one or three. They are a favorite of all ages, cultures, and cooks. I bet your family has its favorite and it's time you made them some right now.

Here is my latest Vanilla Pecan Refrigerator Cookies. I can't say where I got this recipe but I do enjoy having a log of refrigerator cookies in the freezer. I can bake the entire recipe or maybe just a dozen for my beloved and me. He likes them, too. Though shortbread cookies are my all-time favorite these little gems are easy, quick and delicious. I've been going for more of a crispy cookie lately and, since there is only white sugar, they fill that order. I used butter but if you use shortening they might be a bit crispier; I'll try that next time.

Vanilla Pecan Refrigerator Cookies

1 cup unsalted butter or shortening
2 cups sugar
2 eggs
2 tablespoons vanilla (yes, this is correct)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans (nice if you toast them)

Cream the butter and sugar until fluffy. Add eggs one at a time and beat well after each. Add the vanilla. Combine the flour, baking soda and salt in a separate bowl. Use a spoon to stir in the flour mixture into the sugar mixture. Add the pecans, mixing well. Shape into three rolls about 2 inches in diameter and wrap in was paper. refrigerate at least two hours or up to three days. You can also freeze.

Bake in 375 oven. Cut the dough into 1/4 inch slices 2 inches apart on cookie sheet. Bake about 10 minutes until lightly browned. Cool on wire rack and store in airtight container. Makes about 6 dozen.

Editor's note: My husband usually can take or leave cookies, I know, why would I marry someone like that? With these he can't keep out of the cookie crock. It has quite a heavy lid so I can always tell when he's in there. I asked what he liked about them and he couldn't put his finger on the reason. Finally, who needs a reason to eat a cookie!

Let us know your family favorite cookie.