Happy Tuesday and welcome back to Fall Cookie Week 2015!
I’m super excited to share today’s recipe with you. Don’t tell the other cookies, but these Brown Sugar Pecan Cookies are looking to be a favorite in this year’s series. How do I know? It’s because when I’m craving something a little sweet, I make a beeline for the cookie tin that contains these cookies. That’s a sure sign of a good cookie.
Of course, these guys do have an unfair advantage. Any cookie with frosting typically moves to the front of the pack. For example, the Frosted Pumpkin Cookies I made a few years ago and the Maple Cream Sandwich Cookies I made last year are still two of my favorites. (Note to Self: Think about having an All-Star Fall Cookie Week next year where you make all of the favorites from the past few years.)
Anyway, what I’m really saying is, you need to make these cookies.
Now, I know I might have lost some of you because there are pecans in these cookies. I get it. Ten years ago I wouldn’t have touched any cookie with nuts in it. However, if you are anything like the old me, just give this a try anyway. Maybe your taste buds have changed. (I’ve heard it said that our taste buds change every seven years.) You just might now love pecans in cookies. Stranger things have happened.
So what else makes these cookies so tasty? First, the flavor is on point. Perfectly fall. (Great for the holidays, too.) Second, the frosting is super easy and super sugary. (It uses two types of sugar.) Finally, the pecans add great texture and crunch. – There’s a reason they are in there, people.
Have I got you drooling, yet?
Okay, enough talk (and drooling). Let’s bake!
Makes about 3 dozen cookies
Here's what you will need:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup finely chopped pecans
Pecan halves or chopped pecans for garnish
Brown Sugar Frosting
1 cup packed brown sugar
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon salt
2 cups confectioner's sugar
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
Mix in the dry ingredients until just combined; then stir in the chopped pecans. Cover the dough and refrigerate for at least one hour.
Once the dough is chilled, begin by preheating your oven to 350 degrees F.
Shape the dough into 1-inch balls and place two inches apart on a cookie sheet lined with parchment paper. Bake for 10 minutes or until set. The cookies should just start to lightly brown. Allow to cool.
Meanwhile, prepare your frosting. In a pot over medium heat, combine the brown sugar and milk. Bring to a boil and boil for about 3-4 minutes, stirring constantly. Remove from heat and stir in the butter and salt.
Then, stir in the confectioner's sugar. Whisk or beat with an electric mixer until smooth. The frosting will firm up as it cools. However, if it seems too thin to spread, add more confectioner's sugar until the desired consistency is achieved.
Add about 1 tablespoon of frosting to each cookie. (I used the back of the spoon to spread the frosting around.) Top with a pecan half and / or chopped pecans. Allow the frosting to set before packing and storing the cookies in an air tight container.
Recipe adapted from Southern Living.
In case you need one more reason to love these cookies: they are as pretty as they are tasty. Even though I appreciate a fussy cookie, sometimes simple is best. I love that these look homemade. The chopped / halved pecans on top are the perfect finishing touch.
All right, I better get back to baking. If you’re new around these parts and want to check out the full Fall Cookie Week 2015 collection of recipes, you can find all of them here.