Recipe: Dutch Shell Bark Macaroons (using pecans, Pennsylvania Dutch, 1970's)

DUTCH "SHELL BARK" MACAROONS

2 eggs
1 tsp milk
1/2 cup light brown sugar, firmly packed
1/3 cup white granulated sugar
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup pecans, chopped

Beat the eggs lightly with the milk and add first the brown sugar then the granulated sugar; set aside.

Sift the flour, baking powder and salt together and combine with the sugar mixture. Add the nuts; mix well.

Roll the dough out to a thickness of 1/2 inch and cut it into 2-inch rounds. Place the rounds on buttered baking sheets.

Bake them in a preheated 350 degrees F (180C) oven for 15 minutes, or until well browned.

Makes about 40 cookies
Source: J George Frederick, Pennsylvania Dutch Cookery, Time Life books Cookies and Crackers (The Good Cook Techniques & Recipes Series), 1979