For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to
For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
February 20, 1937 • Pecans were a common baking ingredient in the South during the Great Depression. In 1931, pecan production in North Carolina was 10 times higher than a decade prior, making the nut more accessible for bakers.
Yield: 48 cookies.
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
2½ cups all-purpose flour
¼ teaspoon salt
¾ teaspoon ground ginger
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground allspice
1 teaspoon vanilla extract
⅓ cup pecans, chopped
Using a hand mixer, cream butter and sugars together on medium speed until light and fluffy. Add eggs one at a time and continue mixing on low speed.
In a separate bowl, whisk together flour, salt, ginger, baking soda, cinnamon, and allspice. Add dry ingredients to butter mixture and mix on low speed. Stir in vanilla and pecans, and mix well.
Divide dough into 2 balls. Roll into logs and wrap in plastic wrap. Refrigerate overnight.
Preheat oven to 350°.
Slice dough into ½-inch-thick rounds and place on parchment-lined baking sheet. Bake for 10 to 12 minutes or until edges are slightly browned. Place cookies on a cooling rack. Store in an air-tight container.
— Recipe adapted by Lynn Wellsprint it