These were the most requested cookie in my house when growing up but without pecans. It was not until testing the recipe I decided that pecans were a good addition. My mom’s recipe made a 9×13-inch pan of cookies, about an inch thick. When you cut a cookie, it normally left a mark on the pan so the next person could see the size of cookie taken. The way to sneak a cookie was to cut a thin strip along the already cut edge then scrape the bottom. This technique was dubbed “trimming” ― don’t tell Mom.
