Happy birthday Julia Child!! You have been an inspiration to many of us girls, and I don't think that we will ever forget what you gave America: The inspiration to cook! :)
In honor of Julia Child's birthday today, I have a recipe that I want to share with you all!! :D
This is a cookie recipe from my aunt Colene, and let me tell you it is AMAZING!! (well the eating part at least...) ;)
Note: If you have braces, or are allergic to nuts, or chocolate (God forbid!), I would advise you not to eat these cookies! They are full of nuts and chocolate, and will mess up your wires! (ask me how I figured that one out!)
Aunt Colene's Nut-Chip Cookies~
1 cup pecans
1 cup unblanched whole almonds
1 cup + 2 tablespoons all purpose flour
1 teaspoon baking soda
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 stick butter, softened
3/4 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups raisins
~Preheat oven to 375F
~Place pecans and almonds on two separate cookie sheets, and bake them, stirring occasionally, for about 7 min., or until they begin to have a toasted aroma. (I normally can't smell them myself, so if you can't, don't worry and just take them out after 7 or 8 min.) Cool completely. Chop the pecans and almonds into very coarse pieces.
~Cream butter, and sugars until light and fluffy. Mix in the egg, and vanilla until well blended.
~Sift together flour and baking soda. On low speed, mix into butter and sugar mixture until incorporated.
Mix in the nuts, chocolate chips, and raisins. (Note: there will be very little dough.)
~Drop batter by rounded tablespoons onto ungreased cookie sheets. (You can use wax paper, and you can also use a 1 1/2" ice cream scoop.)
~ Bake for 12--15min or until golden brown and barely soft. (These cookies are meant to be hard, but if you like them soft, you can take them out a little sooner.) For even baking, you can rotate the cookie sheets from top to bottom, halfway through baking time.
~Allow cookies to cool for a few min. on the baking sheets, then transfer to cooling rack to cool completely.
~Store in air-tight container at room temperature or in the freezer. Will keep for 1 month at room temperature, and several months in the freezer. (If they last that long!!) ;)