This variation on the traditional sugar cookie gets it’s name from the lightly, golden-brown edges that the cookies acquire after baking. You can make them with either salted or unsalted butter, depending on how salty you like your cookies. The original recipe, from The King Arthur Flour Cookie Companion, calls for unsalted butter, but I prefer using salted butter as well as the listed ½ teaspoon of salt because it gives these cookies a slight, salty aftertaste. Try them both ways, if you like, and see for yourself which one you prefer.
- 1 cup (2 sticks) butter
- 1 cup sugar, or a little less
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 cups unbleached all-purpose flour, unpacked
- ½ teaspoon salt
- Heaping ½ cup pecan halves, enough to have one for each cookie
- Preheat the oven to 375 degrees F.
- Prepare two baking sheets, for later.
- In a medium bowl, cream together the butter, sugar, and vanilla until light and fluffy.
- Add the egg and beat well.
- In a separate bowl, whisk together the flour and salt and beat it gradually into the butter mixture.
- Drop the dough by the teaspoonful onto the prepared baking sheets.
- Nestle a pecan half atop each cookie.
- Bake the cookies for 12 minutes, or until their outside edges are golden brown.
- Remove them from the oven and transfer to rack to cool.
On a cooler day, try eating these cookies with a cup of Earl Grey.
- Laura ‘16