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Frank Brigtsen's Christmas Cookies



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Frank Brigtsen’s Christmas Cookies

The Times Picayune, New Orleans, LA, 7 December 2000

Yields 4 dozen cookies

1/4 pound unsalted butter, softened
3/4 cup light brown sugar, tightly packed
1 egg
2 tablespoon pure vanilla extract
1/3 cup finely chopped dried figs
1/3 cup finely chopped dates
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup grated coconut
1/2 cup granola
3/4 cup coarsely chopped pecans
3/4 cup peanut butter chips
1 cup semisweet chocolate chips

In an electric mixer with the wire whisk attached, add the softened butter
and brown sugar. Beat on low speed until creamy and smooth, one to two minutes. Add the egg and vanilla and beat on medium speed for about two minutes. Add the figs and dates and beat on high speed until light and
creamy, two to three minutes.
In a mixing bowl, add the flour, baking soda, salt and baking powder.
Blend well and add the flour mixture to the butter and sugar mixture.
Beat on low speed until thoroughly incorporated. Fold in the coconut,
granola, pecans, peanut butter chips and chocolate chips.
Preheat oven to 350 degrees F. On buttered cookie sheets, place one tablespoon of cookie batter for each cookie, spacing them about two
inches apart. Bake at 350 degrees F. until lightly browned, 12 to 15
minutes. When done, transfer the cookies to a wire rack to cool.

NOTE: Brigtsen’s cookie is an adaptation of Lori Taylor’s recipe
Chef Paul Prudhomme's Louisiana Kitchen icon. Brigtsen first baked
them when he was a chef at K-Paul’s Louisiana Kitchen and later
changed the recipe based on ingredients he had on hand. In the
cookbook, they were called chocolate chippers, "the most
deliciously expensive cookies in the world".

Frank Brigtsen is the owner/chef of Brigtsen’s, 723 Dante,
New Orleans, LA, 504.861.7610. Tom Fitzmorris, revered
New Orleans restaurant critic, describes Brigtsen’s as "the
perfect New Orleans bistro".

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