Streusel Sandies Cookie Recipe
by Melissa Fain
(Stuart, Virginia, USA)
Streusel Sandies Cookie
Hello! I am a wife and mother of two and I love to cook in my spare time (what's that, right?) and for special occasions. I am a firm believer in eating together every night - at the table! - as a family.
I like recipes that are quick and have little cleanup but leave me with an end result that seems like I must wear supermom pajamas to bed. :) It's the illusion of having it all together that we all love! :)
I came about this recipe because I absolutely love the crumb ("streusel") topping on apple pies and coffee cakes and when I made my father a crumb coffee cake for his birthday (on his request) I had about a half of a bowl of crumb topping left over.
It seemed like some kind of sin against the food gods to waste perfectly delicious crumb topping so I decided to add some chopped pecans and make some cookies out of it. They turned out great!
Now it's my go-to cookie recipe. It is great by itself and is also a great base for a bunch of additional ingredients to shake things up a little (apple, raisins, lots of possibilities!). I have also made it without the nuts as well and they are delicious!
The recipe is super simple, doesn't require a ton of ingredients, has quick cleanup and bakes really fast. It's a win-win-win situation!
Streusel Sandies Cookie Recipes
1 stick softened butter (1/2 cup)
1/4 firmly packed light brown sugar
2 cups biscuit mix (like "Bisquick")
2 teaspoons ground cinnamon
1/2 cup finely chopped pecans
pinch of salt
Preheat oven to 350 degrees. Mix sugar, cinnamon, salt and biscuit mix in mixing bowl. Cut in butter with a fork. Mix in pecans just until evenly incorporated. Place foil cupcake liners in a regular sized cupcake pan - do not spray or grease the foil liners. Using your hands, crumble chunks of the dough into the bottom of each foil liner just until the bottom is covered (about 1/3 of the muffin cup). Bake for approximately 10 minutes or until the cookies have spread and appear "set" and slightly browned around the edges. Immediately remove the liners and slide the cookies out onto a plate to cool and set. Enjoy warm with a BIG glass of milk!
(I use the foil liners for three reasons. First because it leaves the cookies with nice looking fluted edges, second because you do not have to grease or spray them and the cookies will still not stick, and third because you don't have to wash any pans! I am ALWAYS down for options that leave me not washing dishes.)
I hope you love them as much as my family and I do! Thank you for the opportunity to enter this contest!
(makes about 20 cookies)
(cooking time: 10 minutes)