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Brown Sugar Cookies Recipe

I received this recipe some 40 years ago at a shower where the hostess asked each guest to share a favorite recipe. This was the most popular of them all. Dark brown sugar gives these cookies added richness.

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Brown Sugar Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 33 Servings

30 10 40

Ingredients

1 cup butter, softened
3/4 cup sugar, divided
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely ground pecans
1 teaspoon salt
1/2 teaspoon baking soda
ICING:
1 cup packed dark brown sugar
1/2 cup half-and-half cream
1 cup confectioners' sugar

Directions

In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pecans, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes or until easy to handle.
Shape into 1-in. balls; then roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
For icing, combine brown sugar and cream in a saucepan. Bring to a boil; boil and stir for 4 minutes. Remove from the heat. Sift confectioners' sugar into the hot mixture; stir until combined. Drizzle icing over cookies. Yield: 5-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 161 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 155 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.

Originally published as Brown Sugar Cookies in Best of Country Cookies , p58

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Brown Sugar Cookies

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Reviewed on Dec. 28, 2012 by Tmama71

This is a great tasting sugar cookie recipe. I was excited to try it as I had just read an article rating 10 different sugar cookie recipes and the highest rated cookie was a brown sugar one. Love the nuts in this one too.

Reviewed on Feb. 07, 2010 by cbioren

These cookies are worth the effort. The first time I made them I had walnuts on hand and used them instead of pecans. They are great both ways!