Janet Fouert made it her mission to share this Christmas favorite recipe for Mulhall Cookies. This recipe is included in our "Cooking Up a Storm" cookbook, as it was asked for soon after Katrina by a reader who lost it in the floodwaters. Janet Fouert shared this recipe in 1999 for the thin, brown, crisp cookies she originally got from her Aunt Ethel in Gentilly. The cookies came from a friend, Flo Mulhall.
- 2-1/2 c
- all purpose flour
- 1 tsp
- baking soda
- 1 tsp
- cream of tartar
- 1 c
- butter, (2 sticks) or 1/2 cup butter & 1/2 cup margarine at room temperature
- 1 box
- light brown sugar
- 1 Tbsp
- 1 c
- pecan pieces
How to Make Mulhall Cookies
- 1Preheat oven to 325 degrees.
- 2Sift together three times the flour, soda and cream of tartar; set aside.
- 3In the large bowl of an electric mixer (use dough hooks if available) set on medium speed; thoroughly mix together butter and sugar, two to three minutes. Beat in one egg at a time, and continue beating until mixture is very light in color and texture, about five minutes, pushing sides down with a rubber spatula.
- 4Gradually add flour mixture, a few tablespoons each time and then add vanilla and pecans, mixing well; batter will be quite stiff.
- 5Drop batter by slightly heaping teaspoonful onto an ungreased cookie sheet, 2 1/2 to 3 inches apart.
- 6Bake until golden brown, 12 to 15 minutes. Remove from oven and let cookies cool for only about one minute on cookie sheet. Then, working quickly, loosen them with a spatula and transfer to a wire rack to cool. (If you remove cookies from pan too soon, they break apart; if you wait more than about two minute’s total, they tend to stick.) Store in airtight tins or freeze.
- 7Makes about five dozen cookies.