Pecan Paulines: A Timeless Vintage Pillsbury Bake-Off Cookie Recipe
Step back in time to the golden age of American baking with the exquisite Pecan Paulines. This beloved recipe originates from the legendary Pillsbury Bake-Off, specifically a vintage 1959 “Best of the Bake-Off Cookbook.” I was fortunate enough to receive this culinary treasure from dear blogging friends, Big Sis Lil Sis, who thoughtfully spotted it and knew it was perfect for me. For fifteen years, this book has graced my kitchen, and the Pecan Paulines were the very first cookies I ever made from its treasured pages.
These aren’t just any cookies; they are a delightful journey into the past, offering a taste of nostalgia and a testament to the enduring appeal of classic American baking. The recipe promises a delicate balance of crisp texture, nutty pecans, and a distinctive maple-flavored sweetness, all enveloped in a simple yet utterly charming brown sugar glaze. If you’re a fan of vintage recipes or simply seeking a unique and utterly delicious cookie, the Pecan Paulines are an absolute must-try.
Vintage Charm: Old Recipes That Remain Timeless
The cookbook itself, still available online, remains one of my most cherished gifts. While my friend Big Sis knew I’d adore the retro design and the historical significance of the recipes, she initially had some reservations. She worried that titles like “Lima Cheese Pie,” “Gingerunes,” and “By Cracky Bars” might sound unappealing to a modern palate. However, her concerns were wonderfully unfounded! These recipes are far from outdated; they are, in fact, culinary gems that showcase the innovative spirit of home bakers from decades past. Many Pillsbury Bake-Off creations were truly ahead of their time, demonstrating remarkable creativity with accessible ingredients.
Consider the “By Cracky Bars” for instance; Nicole from Baking Bites recently featured them, proving their continued relevance and deliciousness. As for the “Lima Cheese Pie,” while that name might still need a modern makeover, the core concept could absolutely be reimagined into something delightful with a few tweaks. The beauty of these vintage recipes lies in their foundational quality – they offer solid, often ingenious, flavor combinations that simply need rediscovery. They remind us that good food transcends trends, and sometimes, the best recipes are the ones that have stood the test of time, waiting to be brought back into the spotlight.
Pecan Paulines: A Nod to Pralines in Cookie Form
Unlike some of its quirky cookbook companions, the Pecan Paulines recipe needed no real adjustments, nor did its charming name. It’s a name that invites a bit of playful speculation. Was Mrs. Daniel Jones, the original baker who won a “Senior” prize for these delightful cookies, named Pauline herself? Or perhaps it was the name of her daughter, a beloved granddaughter, or a cherished friend? It’s a sweet mystery that adds to the allure of this particular vintage find.
These cookies are truly a unique experience, reminiscent of classic pecan pralines but transformed into a crisp, thin icebox cookie. They feature a generous topping of whole or broken pecans, artfully held together by a delectable praline-style candy glaze. The concept is genius: capturing the essence of a Southern praline in a perfectly portable, slice-and-bake cookie. This ingenious approach makes them not only delicious but also incredibly convenient for make-ahead baking, a trait that makes icebox cookies perennially popular.
The Secret Weapon: The Magic of Maple Flavoring
What truly elevates these Pecan Paulines from good to extraordinary is the inclusion of maple extract. While some might be tempted to omit it, I strongly urge you not to. This “fake maple,” which surprisingly shares an aromatic kinship with fenugreek, imparts an unparalleled depth and character to the cookies. It provides that quintessential maple-praline taste that makes these cookies so distinctive and memorable.
Investing in a bottle of quality maple flavoring is absolutely worth it for this recipe alone. It’s not just about sweetness; it’s about that specific, warm, slightly caramel-like nuance that real maple syrup delivers, but in an concentrated, easy-to-incorporate extract form. The maple note perfectly complements the rich pecans and brown sugar, creating a harmonious flavor profile that tastes both sophisticated and comforting. Without it, the cookies would still be pleasant, but they wouldn’t have that unique, undeniable “Paulines” personality that sets them apart.
The Deceptively Simple Brown Sugar Glaze
The brown sugar glaze for these Pecan Paulines is, on paper, almost too simple. It consists of just brown sugar, corn syrup, water, and powdered sugar – notably absent are traditional glaze ingredients like vanilla or butter. I admit, I was initially skeptical. Could such a basic combination truly deliver a fabulous finish? To my surprise and delight, the glaze was nothing short of magnificent. It set up beautifully, forming a shiny, slightly firm coating that added just the right touch of sweetness and texture without overpowering the delicate cookie.
Its simplicity is its strength. The corn syrup helps prevent crystallization, ensuring a smooth, glossy finish, while the brown sugar provides a deep, molasses-rich sweetness that perfectly harmonizes with the maple and pecans. While you could experiment with adding other flavorings if you wished, I wholeheartedly recommend sticking to the original formula. There’s truly no need to complicate perfection; this glaze is a testament to how humble ingredients can create something truly special when combined just right.
Here’s the recipe as I prepared it, with only minor adjustments to the salted butter for clarity. The ingredients and the essence of the instructions remain true to the vintage original, ensuring you can recreate these timeless treats in your own kitchen.
Recipe
Pecan Paulines
Anna
Pin Recipe
Ingredients
- 1 ⅔ cups sifted all purpose flour, measure after sifting
- ½ teaspoon baking soda
- ½ teaspoon salt or ¼ teaspoon if using salted butter
- 4 oz unsalted butter
- ⅔ cup firmly packed brown sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon maple flavoring
Brown Sugar Icing
- ½ cup packed brown sugar
- 1 tablespoon corn syrup
- 1 tablespoon water
- 1 cup sifted powdered sugar
- Another 1 tablespoon water
Instructions
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Re-sift the sifted flour with the baking soda and salt. Set aside. This extra sifting step helps to aerate the flour further, ensuring a lighter, more tender cookie and perfectly distributing the leavening agent.
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In a large bowl, cream the butter and brown sugar together using an electric mixer until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender cookie. Next, beat in the egg, vanilla extract, and most importantly, the maple flavoring until well combined. Scrape down the sides of the bowl to ensure everything is fully incorporated.
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Gradually add the prepared flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overwork the dough, as this can lead to tough cookies. The dough will be quite thick, which is exactly what you want for an icebox cookie. Once all the flour is blended in, shape the dough into an 8-inch long log, approximately 2 inches in diameter. Wrap the log tightly in plastic wrap or parchment paper and chill it in the refrigerator for at least 4 hours, or ideally overnight. Chilling is essential for the dough to firm up, making it easy to slice and preventing the cookies from spreading too much during baking.
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Once the dough is thoroughly chilled, preheat your oven to 350 degrees F (175 degrees C). Prepare your baking sheets by greasing them lightly or lining them with parchment paper for easy removal and cleanup.
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Carefully slice the chilled dough log into uniform ⅛-inch thick rounds. For the signature Pecan Paulines look, top each cookie round with either a whole pecan half or a scattering of broken pecan pieces. Arrange the cookies about 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes. Keep a close eye on them; the edges should be lightly golden, but the centers should still be slightly soft. (I personally found 10 minutes to be perfect in my oven). Once baked, let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
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While the cookies are cooling, prepare the brown sugar icing. In a small metal saucepan, combine the ½ cup packed brown sugar, 1 tablespoon corn syrup, and 1 tablespoon water. Cook this mixture over medium heat, stirring constantly, until the sugar completely dissolves and the mixture begins to boil. Immediately remove the saucepan from the heat to prevent it from overcooking. Beat in the 1 cup of sifted powdered sugar and the remaining 1 tablespoon of water. Continue to beat with a spoon until the icing is completely smooth and reaches a drizzling consistency. If it’s too thick, add a tiny bit more water (½ teaspoon at a time) until it’s just right. Drizzle the warm icing generously over the cooled cookies, allowing it to set before stacking or serving.
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This recipe yields approximately 3 dozen delightful Pecan Paulines, perfect for sharing or enjoying over several days.
Baking Tips for Perfect Pecan Paulines
Achieving the perfect Pecan Paulines is quite straightforward, especially with these helpful tips:
- Don’t Skimp on Chilling Time: The 4-hour (or longer) chilling period for the dough is non-negotiable. It firms up the butter, prevents the cookies from spreading excessively, and makes slicing a breeze. If you’re short on time, you can briefly freeze the log for about 30-45 minutes to speed things up, but a good long chill yields the best texture.
- Uniform Slices: Aim for consistent ⅛-inch thick slices. This ensures that all cookies bake evenly and results in that satisfying crisp texture. A sharp, un-serrated knife works best for clean cuts.
- Pecan Placement: While a whole pecan on top looks elegant, don’t hesitate to use broken pieces or roughly chopped pecans for a more rustic look and easier topping. Press them gently into the dough before baking to ensure they adhere.
- Watch Your Oven: Ovens can vary widely. Keep a close eye on your cookies around the 8-minute mark. They’re done when the edges are lightly golden, and the center still looks slightly soft. They will crisp up further as they cool.
- Glaze Consistency: When making the brown sugar icing, ensure it’s a drizzling consistency. If it’s too thick, it won’t spread smoothly; if it’s too thin, it will run off the cookies. Add water in very small increments (½ teaspoon at a time) if you need to adjust it.
- Storage: Once the glaze has fully set, store Pecan Paulines in an airtight container at room temperature for up to a week. They maintain their crispness wonderfully, making them excellent for gifting or make-ahead treats.
Why These Vintage Cookies Endure
The Pecan Paulines are more than just a recipe; they are a delightful piece of culinary history. They embody the charm and ingenuity of home baking from a bygone era, proving that classic flavors and simple techniques can create truly unforgettable treats. The marriage of crisp icebox cookie, buttery pecans, distinctive maple flavoring, and a perfectly simple brown sugar glaze makes these cookies utterly irresistible.
Whether you’re looking to explore vintage recipes, find a unique addition to your holiday cookie platters, or simply indulge in a perfectly balanced sweet treat, Pecan Paulines are an excellent choice. Their timeless appeal, ease of preparation, and exceptional flavor will undoubtedly make them a cherished recipe in your own collection, just as they have become in mine. So, gather your ingredients, embrace the joy of baking, and bring a taste of 1959 into your kitchen with these wonderful Pecan Paulines!