Prep 30 mins
Cook 12 mins
Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.
- 1 tablespoon vinegar
- 1 cup evaporated milk (about)
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 1⁄2 cups brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups sifted flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup chopped nuts
- 60 walnut halves or 60 pecan halves
Brown Butter Frosting
- 1⁄2 cup butter
- 2 cups sifted confectioners' sugar
- 2 -4 tablespoons boiling water
- Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
- Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
- Beat in eggs & vanilla blending thoroughly.
- Stir together dry ingredients.
- Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
- Stir in chopped nuts.
- Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
- Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
- Remove from baking sheets; cool on racks.
- When cool, spread with frosting and press a walnut or pecan half into each cookie.
- Frosting: Melt butter in a small sacepan.
- Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
- Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
- Beat until smooth & of spreading consistency.
As written, this recipe did not work well for me. Using the 2 1/2 cups of flour, the cookies turned out paper thin and very crisp. I tried adding more flour until they were puffy and softer. I added a total of 3/4 cup additional flour. The flavor was very good in both versions. I think Butter Pecan Cookies would be a more appropriate name though. I also ended up adding more confectioner's sugar to the icing. It was almost 1 cup more to get the icing spreadable. Everyone who tried them loved them. So with the mentioned corrections, these cookies would be a 5-star recipe.
Mmmm good. I did add an extra 1/2 cup of pecans because I thought the batter was a little to thin. Then I put them in the fridge for a couple hours. I used a 1 1/2" cookie scoop and got 54 cookies. I only made 1/2 the icing recipe as I wasn't sure I could cook the butter without burning it. I think I took it off the heat too early as it was only an amber colour. I didn't have to add any water to it, in fact I added more icing sugar to get it the right consistency. I had enough icing to do 26 cookies. Hope the pics are OK by you.