Pound cake is one of the baking world’s finest examples of “less is more.” You just need a short list of ingredients to get a sweet, dense, buttery dessert. That’s my kind of baking!
A while back I found a recipe for Pound Cake Cookies in Taste of the South magazine and bookmarked it very quickly. Cookies that taste like pound cake? Oh, yeah. I was less than quick about getting around to baking them, though. (Is procrastibaking a word? It should be.)
But now that I have finally made them, I can happily tell you that these cookies are so very, very good. They have a lovely sweetness that’s not overwhelming. They’re a little crispy on the outside, yet soft and cake-like in the center. They live up to their namesake in both flavor and texture!
I followed the original recipe closely and also followed its lead by topping each cookie with a pecan half before baking. That simple addition is just perfect in my book. If you aren’t a nut fan, just omit them and enjoy your cookies with no accoutrements.
One bit of warning before you start baking…. I found that these cookies don’t get noticeably browned around the edges as they baked. I followed the recipe’s baking times and found that the higher time estimate in their range worked perfectly for me.
In addition to their great taste, these cookies are also really quite lovely in appearance. They’d make wonderful gifts or a tasty addition to a cookie tray. As an added bonus, they stayed fresh-tasting for several days, too. We were still enjoying these about a week after I baked them!