Brown Sugar Pecan Cookies: Reader Recipe Of The Week

Hello, foodies! Cooking with Courtney is bringing you a super cozy cookie recipe, from Monica of Pleasanton, who runs food blog Cookin' It Real.

Monica's kids love maple bar donuts, thus inspiring this recipe.

"We love the maple/pecan combination," she wrote. "The cookie itself isn’t too sweet so the maple glaze doesn’t overpower them with sweetness."

Ready to give them a try? I know I am.

Ingredients

For the cookie:

• 1 cup butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups four
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ -3/4 cup finely chopped toasted pecans (best done in the food processor or blender)
• 24-36 additional pecan halves, toasted, for topping each cookie

For the frosting:

• 1 cup packed brown sugar
• ¼ cup milk
• ½ cup butter
• ½ teaspoon vanilla extract
• 3-6 drops maple flavor
• 2 cups powdered sugar, sifted

Instructions

1. Toast the nuts briefly...preheat the oven to 350F. Line a baking sheet with parchment paper. Spread the whole nuts out in a single layer. Bake 5-10 minutes until they become a shade darker. Allow to cool.
2. Combine the flour, baking soda and salt in a bowl.
3. Using a stand mixer, beat the sugars and softened butter until they become light and fluffy. Add the egg and vanilla and beat again until mixed.
4. Add the flour mixture and finely chopped pecans to the mixer bowl and mix on low speed until combined. Cover and refrigerate for one hour.
5. Preheat the oven to 350F. Shape the dough into approximately 1 inch balls. I really like to use my cookie scoop for this. Place them on a baking sheet lined with parchment paper. Bake for about 10 minutes. The cookies are done when they are very lightly browned on the outside edges and the centers are no longer shiny. Make sure to cool the cookies before frosting.

For the frosting:

1. Melt the butter over high heat-just to a boil. Add the brown sugar and boil again. Immediately reduce to low heat and boil gently for 2 minutes, stirring constantly.
2. Add the milk, vanilla and optional maple flavor and boil again, stirring constantly.
3. Remove the pan from the heat once it has reached boiling and cool to lukewarm. (just a few minutes)
4. Gradually add the sifted confectioners sugar and whisk until it becomes smooth and spreadable. The more you allow the icing to cool, the thicker it will become. Be sure to stir it occasionally once you begin icing the cookies to keep a nice smooth consistency.
5. Spread about a tablespoonful onto each cookie and top with a pecan half. Allow icing to set before storing.

Get more photos and information about Monica's cookie recipe here.

Still craving treats? Check out my pomegranate-studded sugar cookies, dipped in hazlenut and chocolate. This persimmon tart with orange marmalade and cinnamon is sure to please too!

Do you have a favorite recipe that you'd like to share with Patch readers?

Email Patch Editor Courtney Teague at courtney.teague@patch.com with your name, city, recipe and a brief description of why you love this recipe. If possible, please include a photo you've taken of your dish. We'll consider it for Cooking with Courtney's "Reader Recipe Of The Week."

Cooking with Courtney is a new, weekly series featuring seasonal recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at courtney.teague@patch.com.