Special Note: Since most recipes call for baking cookies at 350°, this recipe is quite a departure from the usual practice.  Baking these cookies longer at 300° works because the sugar amount in the dough itself is so low in proportion to the flour and fat amounts. 

​

The strategy in this unconventional approach is to bring the cookies beyond a doughy ball that’s crispy only on the outside, and into a wonderful state of being totally “melba toasted” with a nutty crunch throughout.  (See photo of the desired results.)

 

This is the approach my dad taught me when I was young, and it’s delivered sensational results for decades.  But… it requires some supervision to achieve the perfect window of “melba toastiness”.  As with roasting a turkey, baking a pumpkin pie, or these unique cookies, you must “sneak up” on the right moment to pull them out.  :)

​

Please see the above PDF for the full recipe!