melissa-dallas
Well-known member
Ever need to take a bunch of cookies someplace? These fit the bill-they are made in a half-sheet pan (13 X 18). These are from Rebecca Rather's Pastry Queen Parties and was published in the Dallas Morning News recently:
1 cup unsalted butter, room temperature
3 cups firmly packed brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 tsp kosher salt
2 cups chopped toasted pecans
Icing (recipe follows)
Preheat oven to 350, line half-sheet pan with foil and grease foil with butter or cooking spray.
In mixer with paddle attachment beat butter and brown sugar until fluffy, about two minutes. Add eggs & vanilla and continue beating for another minute
In a bowl stir together flour, baking powder & salt. Beat into butter mixture on low speed until incorporated. Stir in nuts. Pour into pan, smoothing top. Bake until set and slightly puffed, 25 to 30 minutes. Cool completely before icing.
ICING:
1 cup butter
2 cups packed brown sugar
4 cups sifted powdered sugar
1/3 cup half-and- half
1 tablespoon vanilla extract
Melt butter with brown sugar in a saucepan over medium heat. Once the mixture is bubbling, decrease the heat to medium-low and continue cooking for two more minutes, stirring occasionally. Set aside.
In electric mixer with paddle beat powdered sugar, half-and-half and vanilla until cream, about a minute. Add the melted butter mixture and beat until combined.
Spread icing on cooled brownies and let icing firm for about thirty minutes before slicing.
Makes 30 2x3 inch squares-they are rich and can be cut smaller.
1 cup unsalted butter, room temperature
3 cups firmly packed brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 tsp kosher salt
2 cups chopped toasted pecans
Icing (recipe follows)
Preheat oven to 350, line half-sheet pan with foil and grease foil with butter or cooking spray.
In mixer with paddle attachment beat butter and brown sugar until fluffy, about two minutes. Add eggs & vanilla and continue beating for another minute
In a bowl stir together flour, baking powder & salt. Beat into butter mixture on low speed until incorporated. Stir in nuts. Pour into pan, smoothing top. Bake until set and slightly puffed, 25 to 30 minutes. Cool completely before icing.
ICING:
1 cup butter
2 cups packed brown sugar
4 cups sifted powdered sugar
1/3 cup half-and- half
1 tablespoon vanilla extract
Melt butter with brown sugar in a saucepan over medium heat. Once the mixture is bubbling, decrease the heat to medium-low and continue cooking for two more minutes, stirring occasionally. Set aside.
In electric mixer with paddle beat powdered sugar, half-and-half and vanilla until cream, about a minute. Add the melted butter mixture and beat until combined.
Spread icing on cooled brownies and let icing firm for about thirty minutes before slicing.
Makes 30 2x3 inch squares-they are rich and can be cut smaller.