Pecan & Brown Butter Frosting Cookies
Sorry about the lack of recipe last week kids, it was such a busy week that I just didn’t have the time to fit in a recipe. Thankfully this week I do.
For ages I have been wanting to bust out the brown butter frosting again that I shared with you early on in Geek Cake Club with the Banana loaf recipe. And I thought this was just the week to do it.
Then I turned my mind to what else I wanted to use to bake and finally settled on Pecans which I am just nuts about – Nuts…Pecans…get it?? 😛
So Pecan cookies with Brown Butter Frosting was born.
This is my bog standard butter cookie recipe which is light, sweet, buttery and soft, and is pretty great just on it’s own. To it I decided to add handful of chopped pecans and drizzled it in buttery nutty frosting. I can not tell you how amazing these cookies are.
Actually I can tell you, as I was taking the pictures for this post I ate four of them – yip that is right FOUR, and I could of easily made it 5 without even breaking a sweat – that is how good these are.
They are fast, mega easy to make and taste like a sweet buttery dream…give them a try you won’t regret it.
250g Plain Flour
½ tsp Baking Powder
¼ tsp Salt
230g Unsalted Butter
100g Granulated Sugar
100g Light Brown Sugar
100g Chopped up Pecans (plus extra for decorating if you wish)
50g Unsalted Butter
125g Icing Sugar
1 tsp Vanilla Extract
1-2 tablespoons Milk
Pre-heat the oven to 175C
In a bowl measure out the flour, baking powder and salt and set to one side
Cream together the butter and sugars in a large mixing bowl using an electric handheld whisk until they are light and well combined.
Add the vanilla and egg to the butter mixture, beat again using the hand held whisk until combined.
Add half the flour mixture to the butter mixture and mix using the hand held whisk, once just combined add the other half of the flour and mix again just until the flour is no longer visible..
Add the chopped pecans, using a wooden spoon stir them into the dough until they are distributed evenly through the mixture.
Using a tablespoon measure out approx 1 – 1½ inch size balls of dough and lightly roll them, before placing them on a baking sheet. These will spread a lot so be sure to leave a lot of room.
Bake for 10-12 minutes, until the edges are just turning golden then remove from the oven and allow to cool completely on the baking sheet.
Once the cookies are cooled make the frosting.
Melt the butter in a saucepan over medium heat, stirring constantly and watching closely. Once the butter just starts to turn golden (approx 4 -5 minutes – the butter will get foamy and smell nutty) Remove the butter from heat. Cool completely.
Once cooled combine the browned butter, icing sugar and vanilla in a bowl using a wooden spoon. Gradually adding enough milk for desired spreading consistency – Do not feel you have to use all or any of the milk if you like the consistency.
You need to work fast as the icing sets quickly, I just drizzle it over the cookies, chuck on some more chopped pecans, then enjoy immediately.