A chewy cookie brimming with toasted pecans and covered with a caramel or penuche-like frosting. Such a delicious holiday cookie!
Ingredients
- 2 cups (283g) all-purpose flour(scoop and level to measure)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (210g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pecans, toasted, cooled and chopped into bits
Brown Sugar Icing
- 3/4 cup (160g) packed light brown sugar
- 1/4 cup + 2 Tbsp (90ml) half and half
- 3 Tbsp (42g) unsalted butter, diced into 3 pieces
- 1 1/2 cups (186g) powdered sugar, sifted
- 28 pecan halves (toasted or untoasted) , for topping
Instructions
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Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
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In a medium mixing bowl whisk together flour, baking soda an salt for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until well blended.
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Mix in egg and vanilla. Add in flour mixture and mix just until combined then mix in pecans.
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Scoop dough out and shape into balls, about 1 1/2 Tbsp each (or using a medium cookie scoop). Drop onto prepared baking sheets spacing them 2-inches apart.
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Bake in preheated oven until nearly set, tops should appear under-baked, about 9 minutes.
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Cool on pan several minutes then transfer to a wire rack to cool completely.
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Frost with brown sugar icing and add a pecan to each immediately after frosting each one before the frosting starts to set. Store cookies in an airtight container at room temperature.
For the brown sugar icing:
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In a small saucepan bring brown sugar, half and half and butter to a boil stirring constantly. Continue to boil, whisking constantly, 3 minutes.
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Remove from heat and stir in powdered sugar. Let cool several minutes until it starts to thicken, stirring occasionally. Thin with 1 tsp hot water a time as needed.
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Recipe source: adapted from Southern Living via The Recipe Rebel
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