Today we are going to post a recipe called "The Nutty Professor Cookies" from the book The Recipe Club by Andrea Israel & Nancy Garfinkel
by Andrea Israel & Nancy Garfinkel
Description: Loyalty, loss, and the ties that bind. These are the ingredients of The Recipe Club, a "novel cookbook" that combines an authentic story of friendship with more than 80 delicious recipes. Lilly and Val are lifelong friends, united as much by their differences as by their similarities. Lilly, dramatic and confident, lives in the shadow of her beautiful, wayward mother and craves the attention of her distant, disapproving father. Val, shy and idealistic—and surprisingly ambitious— struggles with her desire to break free from her demanding housebound mother and a father whose dreams never seem to come true.
In childhood, "LillyPad" and "ValPal" form an exclusive two-person club, writing intimate letters in which they share hopes, fears, deepest secrets—and recipes, from Lilly's "Lovelorn Lasagna" to Valerie's "Forgiveness Tapenade." Readers can cook along as the friends travel through time facing the challenges of independence, the joys and heartbreaks of first love, and the emotional complexities of family relationships, identity, mortality, and goals deferred. The Recipe Club sustains Lilly and Val's bond through the decades, regardless of what different paths they take or what misunderstandings threaten to break them apart . . . until the fateful day when an act of kindness becomes an unforgivable betrayal.
Now, years later, while trying to recapture the trust they've lost, Lilly and Val reunite once more—only to uncover a shocking secret. Will it destroy their friendship, or bring them ever closer?
Look for my review of the book on the blog on September 21, 2010
The Nutty Professor Cookies
taken from The Recipe Club Page 217
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/2 cup finely chopped pecans
- In a large bowl, beat the sugars and butter together until light and creamy. Beat in the egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients and mix to combine. Fold in the chopped pecans.
- Shape the dough into one log about 2 inches in diameter. Wrap tightly with plastic wrap and chill at least 6 hours or overnight.
- When ready to bake, preheat the oven to 400 degrees. Grease 3 baking sheets.
- Slice the dough into 1/4 inch thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared cookie sheets. Bake until just golden, 7-10 minutes. Transfer the cookies to a wire rack to Cool