Hello dear readers…
Long time no chat. I can’t account for November and the first part of December but the past couple of weeks have been crazy.¬†They went from end of the semester madness to the Christmas crazies. (You know, shopping, baking, wrapping, shopping…)
As penance for my long absence I offer you my sought after and highly coveted Spanish Gold Brick cookies. I present them to you under the Christmas tree, served proudly on a handmade plate courtesy of my Introduction to pottery class.
Ok, unless you can reach through the computer screen and grab one off of my desk, you’ll have to make due with the recipe. So, here ya go…
Spanish Gold Brick Cookies
- 1 package of graham crackers¬†(enough to cover the bottom of a large cookie sheet)
- 1/2 cup of finely chopped nuts ( I use pecans or walnuts)
- 1/2 cup (1 stick) of butter (yes the real stuff…Paula Deen would be proud.)
- 1/2 cup (1 stick) of margarine (yes, really. Do not try to substitute for real butter!)
- 1/2 cup of sugar
Preheat oven 325 degrees. Separate the sections of graham crackers (my favorite brand is the Nabisco brand as I find they don’t get soggy as quickly as the cheaper brands of graham crakers. Of course this is assuming that they¬†sit around without being eaten for¬†more than a day or so after baking. But I digress…) and line on an ungreased cookie sheet (make sure your cookie sheet has a lip). Sprinkle crackers liberally with nuts. Melt butter, margarine and sugar in a pan. Stirring constantly, slowly bring to a boil and stir for another 2 mins. Pour mixture slowly and evenly over the crackers and nuts. Bake uncovered for 8-10 mins. Allow to cool in pan for about 10 mins. Separate with knife and allow to cool thoroughly before storing in an airtight container. Watch them disappear. If necessary, these can be frozen.
Trust me when I say that your neighbors will be knocking at your door with empty plates and sad faces looking for more cookies.
More later…¬†After shopping all morning I need a nap.