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.