This is Paul’s grandmother’s (Marie Simons) recipe that she would make for the family — and especially all the grandkids. When they went off to college, she would wrap up the cookies in a shirt box and send to them. Here, is Aunt Mary Ann showing me how it’s done — this is a cherished recipe among the whole Simons family!
- 2 ¼ to 2 ¾ sifted flour (12 ozs, weighed)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Sift above ingredients and set aside
- 2 sticks (1 cup) softened butter (Grandma’s recipe calls for oleo)
- ½ cup white sugar
- 1 packed cup brown sugar
- 1 Tablespoon apricot preserves (or apple sauce)
- 2 eggs
- 1 tsp vanilla
- 1 cup or more chocolate chips
- ½ cup chopped pecans
Cream butter & sugar. Add apricot preserves and beat well. Add eggs, vanilla, then flour mixture (gradually). She adds more flour if it seems soft. Add pecans and chocolate chips.
Place cookie dough in refrigerator for a couple of hours or 30 minutes in the freezer. The dough will handle more easily.
Grease and flour the cookie sheet, or use parchment paper on an ungreased baking sheet. Place 1” round balls of dough on the cookie sheet about 3 inches apart (12 to 15 per cookie sheet).
Bake at 375 for 8 to 10 minutes