This week, on Monday, I made these buttery cookies. I wasn't sure how using just the egg yolk or just the egg white would affect the final product so I made the whole recipe. I used my large cookie scoop (1 1/2 inch cookie balls) and the final cookies seemed too large to me, so I switched to my small scoop. ( 3/4 inch cookie balls) The smaller scoop would allow me to make 36 cookies instead of 24, as noted in the cookbook. You can see the larger cookies in the left pile and smaller ones on the right.
The cookies were given a rating of 4 by me (it is hard to give a 5 rating to a cookie without chocolate, but that is my problem) and Nathan gave a rating of 5. He liked that the cookies were thin and loved the flavor. Lynsey gave the cookies a three for the opposite reasons. She likes her cookies a bit thicker, more substance she said, and they were almost too buttery for her.
Later that day, we attended a BCS football game, watching the Oregon Ducks play against the Auburn Tigers. Since I had plenty of cookies, I took them along for ratings from the Davis family. Tony, Debra, and Kyle all gave the cookies a five. They too enjoyed the buttery flavor and the pecans. The cookies have quickly disappeared.
Although, my rating is a 4, an overwhelming number of "qualified" raters gave these cookies a 5 and so that is what will be noted in my cookbook.
I had the last couple of these last night with some chocolate on them. They definitely get five stars with a bit of chocolate on top.
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