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December 16, 2008

Surfacing amounst the busyness of the season…

Filed under: Holidays — jackie @ 3:37 pm

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.

Spanish Gold Brick cookies

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.

• • •


  1. oooh these sound decadently delicious! I think I might have to make a batch of these :) Bet it would make a great crust for a pie too!

    Comment by sue bleiweiss — December 16, 2008 @ 4:38 pm
  2. Sue, thanks for stopping by. They are really yummy. You won’t be disappointed. I bet it would make a good pie crust. Especially for cheese cake. Mmmmmm…

    Comment by jackie — December 16, 2008 @ 5:20 pm
  3. I’ve made these for years, only I know them as Praline Graham Crackers. They are delicious. I always get one, often more, people asking for the recipe.

    I originally used margarine but when all the bad news came out about it, I switched to all butter with no bad results. I also use brown sugar and I use Kroger graham crackers. I’ve never had trouble with various brands of graham crackers. I score with a sharp knife over the “break” line on the crackers to prevent crumbling when I break the crackers. I also use my knife to trim off uneven edges so the crackers fit nicely in the pan.

    I also add the nuts last because that is what my recipe instructed. One advantage is the ease of spreading out the butter mixture over the missed spots with the back of a spoon, although I have found small missed spots are not a problem. The baking process covers these missed spots. I going to have to try the nuts first though.

    The secret I have discovered to making crisp cookies is to make sure one cooks them long enough. The butter mixture should be bubbling (gently) all over the cookie sheet (check especially the middle of the pan) before removing the cookies from the oven.

    Of course, I have never had them around long enough to test how many days they will stay crisp. I don’t store them in an airtight container but rather in a roasting pan (I make 3-4 batches at a time) with wax paper separating layers and aluminum foil over all.

    Comment by Dianne — December 23, 2008 @ 8:42 pm
  4. Dianne,

    Thanks for stopping by the site and for all the great cookie information. It’s interesting how the same cookie will have a different name in different parts of the country. I was told that using all butter wouldn’t work so I didn’t dare try it. :o) I prefer to use the store brand crakers too. Especially when making 5 or 6 batches as using the Nabisco ones can be expensive. I was keeping my cookies in an airtight container so that could be the reason they were getting a little soft. I also think my last batch came out too soon and didn’t harden as much as they should have. Def. alot to keep in mind for next year.

    Comment by jackie — December 24, 2008 @ 8:42 am

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