BUTTER PECAN SKILLET COOKIES
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Provided by Rick Martinez
Categories Bon Appétit Dessert Cookies Christmas Butter Pecan Maple Syrup Cast Iron Bake Vegetarian Soy Free Peanut Free Kid-Friendly Winter
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15-20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits.
- Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms.
- Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30-35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
- Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you'll need to use 2 bowls as the glaze will start to collect crumbs and you'll want a fresh start).
- Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze.
- Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour.
- Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
BUTTER PECAN COOKIES
These cookies are very moist...my husband's favorite.
Provided by A. Peterson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
- Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 375 degrees F.
- Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
- Bake 10 to 12 minutes until lightly colored.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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