Georgia’s Home for Everything Local
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Thanksgiving is right around the corner and as we consider everything we’re thankful for this year—including lots of tasty food and desserts—we wanted to share with you a great recipe. And what better way to keep your guests nibbling this holiday than with an easy and delicious autumn-inspired cookie. Move over, pie, this Brown Sugar Pecan cookie recipe is the perfect treat for this year’s Thanksgiving dessert table.
You can get most of the ingredients for this praline-inspired dessert in just one visit to Farmview Market. Right now, locally sourced pecans from CJ Orchards in Rutledge are on sale for $4.89/lb. or $100 for 25 lbs (that’s a savings of $0.89/lb)! You can also grab Rock House Creamery creamline whole milk, brown sugar and more to have these delightful snacks on the table in no time.
1 cup Butter, softened
1/2 cup Granulated sugar
1/2 cup Brown sugar, packed
1 Egg, large
1 tsp. Vanilla
2 cups Flour
1/2 tsp. Baking soda
1/4 tsp. Salt
½ cup Pecans, finely chopped
36 Pecan halves or chopped (toasted is optional)
1 cup Brown sugar, packed
1/2 cup Milk or cream (we recommend Rock House Creamery)
1 tsp. Butter or margarine
2 cups Powdered sugar, sifted
In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
Cover and refrigerate 30 minutes.
Preheat oven to 350 degrees.
Shape into 1-inch balls (use a 1 tbsp. cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set and lightly browned at the edges. Cool before frosting.
Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
Stir in 1/2 cup powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
Spread each cookie with about 1 tbsp. frosting and top with a pecan or chopped pecans.
Let frosting set before storing. Then enjoy!
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