No one should be surprised to read that I love baking. But, more specifically, I love baking cookies. The uniformity of them appeals greatly to my inner organizer. It makes me endlessly happy to see a few dozen perfectly-sized cookies cooling side by side on my kitchen counter.
These particular cookies manage to be simple and interesting at the same time. While there aren’t many ingredients, the ones present really take center stage. In the end, you have a brown sugar laden treat packed with toasted pecans and covered in sweet confectioners’ sugar.
The recipe for these cookies comes from one of my favorite cookbooks, The King Arthur Flour Cookie Companion. It is jam-packed with just about any kind of cookie you can imagine. For all my fellow cookie bakers, it is a must-have for your cookbook collection.
The very fine folks at King Arthur Flour have generously offered to give a lucky Bake or Break reader their very own copy of this fabulous cookbook. How great is that? But, wait! It gets better! We’ve put together a Cookie Baking Essentials giveaway that I’m very excited about giving to one of you. In addition to the cookbook, you’ll get a coupon for a free bag of King Arthur Unbleached All-Purpose Flour, a bag of Sparkling White Sugar, a bottle of Madagascar Bourbon Vanilla Extract, and a bag of Mini Peanut Butter Cups.
UPDATE: Contest is now closed. Thanks to all who participated! Congratulations to Heather, who expressed her love of Snickerdoodles!
- 1 & 1/2 cups dark brown sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 & 1/2 cups all-purpose flour
- 1 cup salted, toasted pecans, chopped*
- 1/4 cup confectioners’ sugar
Beat brown sugar, butter, and vanilla until well-blended. Add eggs, one at a time, beating well after each addition. Beat in baking soda and salt. Add flour and pecans, stirring until smooth.
Cover bowl and refrigerate for 1 hour.
Preheat oven to 350°. Grease or line baking sheets.
Place confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll dough into balls. Roll balls in confectioners’ sugar, coating thoroughly. Place dough balls 2 inches apart on prepared baking sheets.
Bake 12 minutes, or until cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely.
*Before toasting pecans, lightly spritz with water and sprinkle with salt.
Recipe adapted from The King Arthur Flour Cookie Companion.