Brown Sugar Pecan Cookies

I love old fashioned cookies like this recipe for Brown Sugar Pecan Rounds from my decades old Betty Crocker Cooky Book that makes tiny bite sized pecan cookies.

The more I read old cookbooks, the more I come to appreciate their simplicity and moderation.

Most recipes for cookies from old cookbooks call for less butter and sugar and suggest much smaller serving sizes than those found in more modern cookbooks.

This recipe for Brown Sugar Pecan Cookies is a great example. It calls for 1/2 cup of butter, 1 1/4 cups of sugar, 1 1/4 cups flour, and one egg.

The cookie recipe then directs you to drop the dough by 1/4 teaspoonfuls for a yield of 10 dozen 1 1/2 inch cookies.

Fresh Pecans

A very similar recipe from one of my modern cookbooks uses similar amounts of the same ingredients, but a cookie yield of 18!

Even our modern cookie recipes have been super-sized!

If you are looking for delicious bite-sized Pecan Cookies, your search is over.

Brown Sugar Pecan Cookies Recipe

These pecan cookies will flatten and spread as they bake, so be sure to leave at least 2 inches between the tiny scoops of dough on your cookie sheet so they don't run into one another as they bake.

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 large egg
1/2 cup coarsely chopped pecans

Position an oven rack in the middle of the oven and preheat the oven to 350F degrees. Line baking sheets with parchment paper for best results. Alternatively lightly grease your cookie sheets.
In a small bowl whisk together the flour, baking soda, and salt until well blended.
In a large mixing bowl beat the butter and sugar together with an electric mixer on medium speed until light and fluffy.
Add egg and beat until well blended.
Stir in the flour mixture just until blended.
Stir in the pecans just until distributed through the dough.
Drop by 1/4 teaspoonfuls about 2 inches apart on the prepared baking sheet.
Bake, one cookie sheet at a time, until golden and set, about 7 to 8 minutes. (The cookies will flatten and spread as they bake.)
Remove from the oven and allow to cool for a minute on the baking sheet and then transfer the cookies to a wire rack to cool completely.
Make sure your cookie sheet is cool before putting your next batch of dough on it.

This recipe yields about 10 dozen Brown Sugar Pecan Cookies.

Cookie Recipe Source:
Betty Crocker's Cooky Book