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1 lb Butter; browned (reserve 1/2
-cup browned butter for
-frosting)
2 c Brown sugar
2 Eggs
2 ts Vanilla
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
3 c Flour
1 c Pecans; chopped (2/3 cup if
-measuring chopped pecans)
FROSTING
1/2 c Reserved browned butter
2 ts Vanilla
3 c Powdered sugar
1/4 c Hot water
From: Cindy@kamilche.wa.com (Cindy M. Carney)
Date: 22 Mar 1995 19:14:46 -0600
I created this recipe last year in an attempt to emulate a cookie at a
local cookie house that went out of business. I feel I succeeded, but my
family and friends say I EXCEEDED their recipe with this one! It is truly
terrific – note that browning the butter is the special secret in this
recipe. Do NOT neglect that step! And, you MUST use butter – no margarine
or butter substitutes will perform well its place.
The dough is so rich, it tastes like praline candy. But, just wait until
you get it cooled and FROSTED!!! (yum, yum, yum!) After trying this
terrific cookie, you may be tempted to send me money, but please – just
e-mail me YOUR favorite baking recipe to Cindy@halcyon.com. That will be
sufficient recompense… (applause…) thank you… (bow…) thank you….
Brown butter in deep saucepan. To brown butter, place butter in saucepan
over medium heat for 5 to 8 minutes, or until nut-brown. The butter will
melt, then bubble, then foam, then turn nut-brown quickly thereafter.
Remove from heat. Reserve 1/2 cup browned butter for frosting.
Beat browned butter and brown sugar together until the browned butter
isn’t hot any more. Add eggs, vanilla, baking soda, baking powder, and
salt; beat thoroughly. Add 3 cups flour and chopped pecans, and mix well.
Drop by tablespoons onto ungreased cookie sheet. Bake at 350 degrees 10
minutes.
Combine frosting ingredients, beat well, and spread over cooled cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings
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