Brown Butter Pecan Sugar Cookies

 I love making cookies at Christmas and sending to family and friends. One of my new favorite sugar cookies are these. They aren't too sweet and I LOVE pecans. AND I have really loved Browned butter lately, whether it's frosting or a brown butter sauce for butternut squash ravioli... I just love it! You can find the original recipe Here. The first time I made them the frosting was thicker more like a butter cream, this year it turned out more like a glaze! Both worked, but I kind of liked the glaze better!! I just dipped the cookies face down into it then let the extra drip off and sprinkled with chopped pecans. However they turn out, enjoy!

Brown Butter Pecan Sugar Cookies

Ingredients:

Cookies:

• 1 and 1/4 cups (150g) pecan halves
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g)  butter, softened to room temperature. (I use salted)
• 3/4 cup (150g) packed light dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

Brown Butter Icing

• 6 Tablespoons (85g)  butter
• 1 and 1/2 cups (180g) confectioners’ sugar, sifted
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extract
• a Dash or two of salt (it helps make the frosting not too sweet)

Instructions

1. Preheat oven to 300°F (150°C).
2. Toast the pecans: Spread the pecans on a lined baking sheet and bake for 8–10 minutes. Let cool for a few minutes, then chop, either with a knife or a food processor. You’ll use 3/4 cup (about 90g) in the dough, and save the rest for garnish. You can turn off the oven for now.
3. Make the cookie dough: Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
4. In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
5. Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in 3/4 cup  toasted chopped pecans. Dough will be a bit soft. If the dough seems too soft and sticky, add 1 more Tablespoon of flour.
6. Place the dough on a cookie sheet size piece of parchment paper. Flatten with your hands as much as you can, then place another piece of parchment paper on the top. I roll this with a rolling pin to the edges of the parchment or to about 1/4-inch thickness. Place this on a baking sheet, then refrigerate for 1 or 2 hours.
7. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper. Remove the dough from the refrigerator and remove from the cookie sheet onto your counter. I lift the top sheet of parchment off the dough. Using a cookie cutter, cut the dough into shapes. Any shape will do, I picked trees. I just press the cookie cutter on my dough with the parchment still under it until it's filled with the shapes,  then using a spatula carefully remove and place on your prepared baking sheet about 2 to 3 inches apart, they don't spread much.  Re-roll the scraps of dough between the two parchment sheets and continue cutting until all is used. I like cutting my sugar cookies this way, you use less flour and the cookies taste better!!
8. Bake for 9 to 12  minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
9. Make the brown butter icing: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes.  Whisk in the remaining icing ingredients until smooth.
10. Immediately dip the top of each cookie into the icing, (or wait 10–15 minutes for the icing to thicken at room temperature. Then, spread on with a knife). Garnish with remaining toasted chopped pecans right after applying the icing.
11. Icing sets after a few hours at room temperature, so you can easily stack and transport these cookies. Cover and store decorated cookies for up to 3 days at room temperature or up to 10 days in the refrigerator.