Butter Pecan Cookies

Mom's recipe box has many cookie recipes. Many of the recipes result in fancier cookies. This recipe is very simple, but because it features pecans, this recipe feels fancier to me because of the inclusion of nuts. I made these in early December thinking that I could freeze some for Christmas, but they were so delicious that they were eaten before any could make it into the freezer.

The base for this recipe is quite simple and delicious. The ingredients are all pantry staples. The pecans add a nice touch. Other additional ingredients could be easily substituted, such as other nuts or chocolate. 

Butter Pecan Cookies 

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup chopped pecans

Cream butter and sugar until light. Beat in eggs and vanilla. Sift together dry ingredients; blend into creamed mix. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 for about 10 minutes. Cool Enjoy!

Devil's Food Drop Cookies

Mom's recipe box had two similar versions of these cookies. Photos of both recipe cards are posted below, but I only made one version. The cookies were delicious, especially with the frosting. Whichever version of the recipe that you try, you will love these cookies.

The cookies are easy to make and the recipe results in a good number of cookies. As with most frostings, you can re-warm the frosting if it becomes difficult to spread. I actually dipped the tops of the cookies into the frosting to coat each, which worked out well. I did not add the pecans to these cookies because I wanted to have a nut-free cookie, but I am certain that pecans would be delicious.

Devil's Food Drop Cookies

• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 egg
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup sour cream
• 1/2 cup chopped pecans (optional)

Frosting

• 2 (1 ounce) squares unsweetened chocolate, melted
  
• 1/4 cup softened butter
• 3 cups sifted powdered sugar
• 2 Tbsp. warm water
• 1 tsp. vanilla

Cream butter; add sugar and cream until fluffy. Beat in chocolate and vanilla. Add sifted dry ingredients alternating with sour cream. Stir in nuts. Drop by heaping teaspoonful about two inches apart on ungreased cookie sheets. Bake at 350 for 10 minutes. Remove from cookie sheets to cool. 

For the frosting, combine the frosting ingredients and beat until smooth. Frost each cookie. Enjoy!

Cream-filled Chocolate Cookie-Cakes

The name on this recipe is accurate but you could also call these treats whoopie pies. Alternatively, this recipe could also be called homemade Suzy Qs, a snack cake formerly made by Hostess. The origins of the whoopie pie are disputed, but the whoopie pie has long ties to the Amish community in Pennsylvania. Whatever the origins and whatever you call it, this treat is delicious.

I made this recipe for a Saturday night at Mom's house. The cookie-cakes were a hit. Although they are cookie sized, the batter and resulting texture is more like a cake than cookie. And because the cookie-cakes are made into sandwiches with a creamy filling, they are quite filling.

Cream-filled Chocolate Cookie-Cakes 

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup cocoa
• 2 cups flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk

Filling

• 2 cup powdered sugar
• 3/4 cup butter, softened
• 1/2 cup marshmallow creme
• 1 1/2 tsp. vanilla

For the cookie-cakes, cream the butter and sugar until light and fluffy. Add egg, vanilla, and cocoa. Beat thoroughly. Sift flour with baking soda, baking powder, and salt. Add to cocoa mixture in thirds, alternating with milk, beating until smooth after each addition. Drop from a tablespoon onto an ungreased cookie sheet, allowing about two inches between cakes. Bake at 425 for eight minutes. Cool on racks. To prepare the filling, beat the ingredients until smooth and fluffy. Spread on flat side of half of cakes. Press flat side of remaining cakes on filling. Enjoy!