Frying Pan Cookies

I have another recipe for you. I know, you're just super excited, right?

But you're going to love this. I promise.



These are Frying Pan Cookies.

Not that you could tell by looking at them.

Just in case you were thinking I do all the holiday baking around here by myself, I'd better just set you straight right now.

Peanut Head was baking his buns off over the weekend, and these Frying Pan Cookies were the first things on his list.

He whipped up about 150 of these decadent little gems.

This recipe has been in his family forever, and they make them at the Barefoot Contessa's house every single year.

Imagine my delight during my first holiday season at Peanut Head's mom's house. I was like "Mfff. . . um . . . oooooh . . . SNARF." I wasn't making much intelligent conversation while I was sampling every variation of goodie in her kitchen.

Multiple times.

Anyway, this batch that Peanut Head cranked out is a leeeetle bit different than the Barefoot Contessa's version. Peanut Head likes to tweak recipes, something I seem to have picked up from him over the years, so what would have been dates in these gobs of sugary bliss, are instead dried cranberries.

I think it makes them super pretty.

But then I like red. It adds a nice burst of color that just screams HELLO!



To make these sweet treats, you'll need the following ingredients: butter (but of course), sugar, 1 egg, salt, vanilla, dried cranberries, Rice Krispies cereal, pecans, and coconut.



Start with the most perfect of all ingredients . . . butter in all its saturated fat glory.

Melt it over low heat. You don't want it to be hot because then it will cook the egg when you add it. And although I'm sure that sounds delicious, it's not where we're going right now. You can do that later.



Remove from heat and add the sugar. Mix well, then add the beaten egg, salt, vanilla and cranberries.

By the way, The Pampered Chef Food Chopper does not chop dried cranberries. It simply beats the crap out of them without any cutting going on.

Return to heat and cook on low until the mixture is just entering into a low boil. You're trying to dissolve the sugar here, that's all.



Add the mixture to your bowl of Rice Krispies and chopped pecans and combine well.

Let the mixture cool down until it just starts to stick together when formed into a ball.



Quickly shape into one inch balls and roll in coconut. You want to move quickly because as the mixture cools, the sugars start to crystallize and it won't stick together. There's a tiiiiiiiny little window where the mixture is sticky enough to stay together. It's magic.

There was much stomping, harumphing, and general tantrum type behavior going on during Peanut Head's learning experience. But he knows what he's doing now.

After I made him call the Barefoot Contessa for pointers.

Twice.

And then I had to make a follow-up call myself because he's a man and he didn't want to ask again.

It's just like driving and asking for directions. I should be happy he even called the first time.

It's just like what Daniel Boone said when asked if he was ever lost, "No, but once I was confused for about five days over where I was."



Anyway, back to the sweet, sweet balls of sugar. When you're done, they look like this.

You're going to want to freeze them or else you'll eat them all by yourself.

Not that I would know about that.