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| Yummy Yummies! |
So, I’m Pennsylvania Dutch. If you didn’t know that about me, now you do! The Pennsylvania Dutch people are mostly known for their funny dialect (examples: outen the light, don’t eat yourself full, rutsching)…and food.
Mmmm…PA Dutch food.
The PA Dutch are particularly awesome at baking, in my experience. My Nana (Marie, of Stella Marie) was a superb baker, way up in to her 90s. (If living till your 90s is not a great motivation to bake with butter and not margarine, I don’t know what is!)
One of her best go-to Christmas cookies were “Yummies”. I have no idea where that name came from, nor if they have an equivalent mainstream* name. All I know is the name could not be more perfect.
So throw on your apron and some elastic waistband pants (these ain’t no diet cookie), and let’s make some pecan-butter-graham-cracker-sugary goodness!
*A similar cookie has been making the rounds, except made with saltines instead of graham crackers. Gross. Just kidding, I’m sure they’re great! But try it with the graham crackers and you won’t be disappointed. I promise.
Yummies
By: Nana
Preheat oven to 350 degrees
Lay out 24 graham crackers on ungreased cookie sheet*
Boil together:
2 sticks butter (1/2 lb)
1 C tightly packed brown sugar
Boil for 2 minutes, then add 1 C finely chopped pecans
Spread over crackers
Bake 10 minutes, let cool
Break apart when a little warm
Put in a tin can
*Put graham crackers seams the same way for an easy break
And the delicious, drool-inducing step-by-step picture tutorial:
Yummies
By: Nana
Preheat oven to 350 degrees
Lay out 24 graham crackers on ungreased cookie sheet*
Boil together:
2 sticks butter (1/2 lb)
1 C tightly packed brown sugar
Boil for 2 minutes, then add 1 C finely chopped pecans
Spread over crackers
Bake 10 minutes, let cool
Break apart when a little warm
Put in a tin can
*Put graham crackers seams the same way for an easy break
And the delicious, drool-inducing step-by-step picture tutorial:
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| 4 ingredients! That’s it. Doesn’t get much easier!
Lay the graham crackers with seams lined up on a cookie sheet: |
Melt 2 sticks of butter on med-high heat.
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| Yep…there’s all those calories! |
When the butter is hot and bubbly and looks like this….
Add 1 cup of tightly packed light brown sugar:
Mix together well and let it boil for 2 minutes. It will look like this:
Time to add the finely chopped pecans! I spotted this little gem on the packaging. Turns out these cookies are practically health food!
Stir in the pecans to make a bubbling delicious liquid masterpiece
Pour the hot liquid on to the graham crackers:
Spread it out as best as you can, covering as many graham crackers as possible:
Pop it in the oven at 350 degrees for 10 minutes:
They come out of the oven with a lovely thickened topping:
Wait about 8-10 minutes to let them cool. When they are a little tacky, get them off your cookie sheet and break them apart as best as you can. You don’t want to leave them on the cookie sheet too long or they will stick.
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| YUM! YUMMY YUMMIES!
When they are super cooled off, break them apart in to desired cookie-size and enjoy. Remember not to feel guilty about eating them…they have antioxidant power! 😉 |
Some tips:
- Make sure you use a “jelly roll pan” cookie sheet (ones with the sides). The topping is really runny when you pour it over the graham crackers, and it will spill everywhere in your oven if you attempt to bake them on a side-less cookie sheet. And then you might even have a small oven fire, like I did. Oops! (Everything was fine, after the butter burned off).
- These are truly not meant to be a health cookie, so don’t try to substitute the brown sugar with a brown sugar-substitute ingredient. It ends up just tasting like burnt sugar. Yuck.
- If making multiple batches, be really careful not to burn the butter the 2nd time around if the pot you are using is really hot. Butter burns pretty fast, and then tastes completely different.
Domestic Evolution 