Butter Pecan Cookies
Ingredients
The pecans
-
1⅓
cups
chopped pecans
-
4
Tbsp.
pure maple syrup
-
2
tsp.
kosher salt
The dough
-
10
Tbsp.
chilled unsalted butter
-
1¼
cups
all-purpose flour
-
6
Tbsp.
light brown sugar
-
1
large
egg
-
1
Tbsp.
vanilla extract
-
1
tsp.
vanilla extract
The glaze
-
1
cup
powdered sugar
-
3
Tbsp.
whole milk
For decoration
-
to taste
coarse white sanding sugar
-
to taste
edible glitter
Instructions
- Preheat the oven to 350°F and prepare the pecans with maple syrup and salt, then bake until darkened.
- Reduce oven temperature to 325°F, butter a skillet, and pulse the dry ingredients in a food processor.
- Transfer the dough to a bowl, knead, and press into the skillet, then bake until golden.
- Cool the cookie in the skillet for an hour before inverting onto a board and cutting into wedges.
- Whisk together the glaze ingredients until smooth and dip the cookie wedges in the glaze.
- Top with remaining candied pecans and let sit before sprinkling with sanding sugar and glitter.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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