
The only addition I made was an extra teaspoon of vanilla and a little salt. I also decreased the milk by a half a cup. I think today our eggs are larger and I didn't need as much liquid as the recipe called for.
These cookies are very old time flavored with all the brown sugar and just a bit of cocoa powder. You can certainly modernize the recipe with more cocoa powder, less brown sugar, and by adding some granulated sugar.
Cookies:
4 1/2 cups flour
2 cups packed brown sugar
1 cup butter
4 Tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 large eggs
2 teaspoons real vanilla extract
Frosting:
2 sticks unsalted butter, softened
1 1/3rd cup cocoa powder
6 cups powdered sugar
2/3 cups milk
2 teaspoons vanilla extract
¼ teaspoon salt
Topping:
Pecans, about 40 halves
Pre-heat oven to 375 degrees. Place parchment paper on 3 large cookie sheets.
Cookies:
In a large bowl whisk together flour, baking powder, salt, & cocoa powder. With mixer cream butter with sugar until fluffy, then add eggs vanilla and milk. Add flour mixture in quarters until just combined. Measure dough into 1 ounce pieces, roll into a ball and flatten slightly into a disk shape. Place on cookie sheets about 1 inch apart. Bake for 9 to 10 minutes. Allow to cool on the cookie sheets for 4 minutes and remove to a cooling rack. Let cool completely.
Frosting:
Combine all the ingredients in a food processor and pulse until combined. Then process for about a minute to make slightly fluffy.
Pecans:
Place on a jelly roll sheet and bake in the oven at 375 degrees for 4 or 5 minutes shaking every minute or two until toasty. Immediately spread out on a plate and let cool.
Assembly:
With an offset spatula frost each cookie and set a pecan half on the center.

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