The Great Cookie Experiment- Brown Sugar Cookies and Circle of Moms

Kinda late this week…it’s been buuuusy.  🙂  Though in happy news the Cornaby’s blog (the prattlings of Julie and I) has been nominated as one of the top 25 Foodie Mom Bloggers  over at Circle of Mom’s.  To be one of the top we need some help though in the way of votes.  If you wanna, feel free to follow this link  or the badge at the right hand side of the blog and give us a vote or three between now and May 29th.

Now…onto the best part of the show.  The Great Cookie Experiment

The Great Cookie Experiment- Brown Sugar Cookies

Most chocolate chip or oatmeal cookies have brown sugar in them- usually a mix of white sugar and brown sugar for some added richness.  I wasn’t sure what I expected when I made these brown sugar cookies- something rich and maybe caramelly tasting.  These cookies were fabulous.  They did not disappoint in any way.  My favorite thing about them was the icing that goes on- it complemented the cookie so well that the two just belonged together.  As an added bonus, the recipe made a LOT of cookies, so there were many days of cookie enjoyment!  Yum!

I should note that I did not drizzle the icing on the cookies.  I spread it instead.  You MIGHT get a prettier look with a drizzle, but I didn’t regret covering every inch of the cookie with the yummy icing.  Just so you know.

These are a plus!

Brown Sugar Cookies

Brown Sugar Cookies

1 cup butter, softened

¾ cup sugar, divided

½ cup packed dark brown sugar

1 egg

1 tsp vanilla extract

2 cups flour

½ cup finely ground pecans

1 tsp salt

½ tsp baking soda


1 cup packed dark brown sugar

½ cup half and half cream

1 cup powdered sugar

In a large bowl, cream butter, ½ cup sugar and brown sugar until light and fluffy.  Beat in the egg and vanilla.  Combine the flour, pecans, salt and baking soda; gradually add to the creamed mixture and mix well.  Cover and refrigerate for 20 minutes or until easy to handle.  Shape into 1 inch balls, then roll in remaining sugar.  Place 2 inches 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.  Stir powdered sugar into the hot mixture.  Stir until combined.  Drizzle icing over cookies.  Makes about 5 dozen cookies.


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