Comfort Food For A Tropical Storm
While waiting for Tropical Storm Isaac to figure out just how much damage he cared to do in our area, I decided to spend some time doing what I love the most on a rainy day…baking. I know I have been baking a lot with chocolate and nuts lately and I came to the conclusion that a rainy, dismal day needs comfort food.
That is not to say that chocolate and nuts are not comforting, because of course they are; but something about a nice, warm Brown Sugar Cookie sounded so enticing.
One itty bitty problem…I had never made a Brown Sugar Cookie before and I could not recall seeing a recipe for one. I searched in a favorite old standby cookbook, Thoughts for Buffets.
I ultimately found a recipe for a bar cookie with pecans and I played from there. The end result is an incredibly easy to make cookie that practically melts in your mouth. I actually posted a message on Facebook, begging friends to come out in a tropical storm to pick some up, because I could not stop eating them.
Isaac left us very, very wet with storms that seemed to last forever. However, I am most thankful that this was all Isaac gave us. I also appreciate the opportunity to have weather that inspired a comforting, delicious cookie.
|Brown Sugar Cookies|| || |
- 16 tablespoons (2 sticks) unsalted butter
- 2 cups light brown sugar
- 2 eggs, beaten
- 1½ teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4-6 tablespoons turbinado sugar
- Preheat oven to 350°. Line 3 baking sheets with parchment paper and set aside.
- Place butter and brown sugar into a large microwaveable bowl. Microwave until the butter is melted. Stir until completely blended. Set aside until cool, about 10-15 minutes.
- Add in eggs followed by vanilla. Lastly, blend in flour, baking powder and salt.
- Use a 1½ teaspoon cookie dough scoop to scoop the batter onto the prepared pans, leaving about 1½” between cookies as they will spread. Sprinkle tops with turbinado sugar.
- Bake at 350° for 10-12 minutes, rotating the pans top to bottom and front to back halfway through. Cool on pans.