I decided to spend the first day home mostly baking. My parents are both at work and my brother is at school so I have the house to myself. That also means I have access to a DSLR camera again! I don't know if I ever realized the immense difference it makes to have such a nice DSLR camera to take photos. I would say it is vital for blog post photos. Not recommended, but necessary.
Brown Sugar Pecan Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- ½ tsp. baking soda
- 1 tsp. salt
- 2 cups flour
- ½ cup finely chopped pecans
- 36 pecan halves, toasted, optional
- 1 cup packed brown sugar
- ½ cup milk
- 1 Tbsp. butter
- 1½ cups powdered sugar, sifted
Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until fluffy. Add the egg and vanilla and beat until well combined. Add the baking soda, salt, and flour and beat until no streaks remain. Stir in the chopped pecans. Place in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Shape into one-inch balls (or just use a one-tablespoon cookie scoop) and place on parchment-lined baking sheets. Bake for 10 minutes, or until set and slightly browned on the edges. They may look a little wet in the centers, but they set really nice as they cool. Set aside to cool completely before icing.
Make the icing: Combine brown sugar and milk in a small saucepan over medium heat. Bring to a boil and boil for 3 to 4 minutes, stirring constantly. Remove from heat and stir in butter. Stir in the powdered sugar. Set aside for about 10 minutes before frosting to let the icing thicken.
Using a knife or spoon, spread about 1 tablespoon of frosting on each cookie and top with a pecan half, if desired. Let frosting set before storing.