Skil­let Cook­ies

The Denver Post - - LIFE & CULTURE -

I think of my mom’s Skil­let Cook­ies as the onemore cookie: Just when I think she’s done bak­ing, she gets out a skil­let. There’s a rea­son they’re last on her list. They’re quick, easy and don’t re­quire an oven. Plus, they’re dif­fer­ent: The crispy balls add a new shape and tex­ture to her boxes of flat cook­ies, just like the tins that her grand­mother used to pop these into dur­ing the hol­i­days. Four gen­er­a­tions later, I’m passing them on to you. — Jenn Fields

In­gre­di­ents 1 stick of un­salted but­ter 1 cup chopped/diced dates 1 cup chopped pecans ¾ cup sugar 1 egg 2 cups Rice Krispies 1 tsp vanilla Pow­dered sugar to coat Direc­tions

In a skil­let over medium-low heat on your stove top, mix to­gether but­ter, dates, sugar, egg and pecans. Cook for five min­utes af­ter it starts to bub­ble, stir­ring of­ten so the mix doesn’t scorch. Re­move from heat, then mix in vanilla and Rice Krispies. Once the mix is cool enough to han­dle, roll 1-inch balls in a bowl of pow­dered sugar to coat. Makes about three dozen.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.