Pecan Sugar Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 150°C (300°F). Spread the pecans on a lined baking sheet and toast for 8–10 minutes. Let cool, then chop. Set aside 3/4 cup (about 90g) for the dough and keep the rest for garnish. Turn off the oven for now.
2. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl. Set aside.
3. Beat the butter and brown sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla and beat for about 1 minute more. Scrape down the bowl and beat again as needed.
4. Mix in the dry ingredients on low speed until combined, then stir in the 3/4 cup (90g) toasted chopped pecans. If the dough is too soft and sticky to roll, add 1 more tablespoon of flour.
5. Divide the dough into 2 equal parts. Roll each between lightly floured parchment or a floured silicone mat to 1/4-inch (about 6 mm) thickness, using more flour if sticky. Shapes can be any form, as long as the dough is an even 1/4 inch thick.
6. Stack the two sheets with parchment between them, cover, and refrigerate for at least 1–2 hours and up to 2 days.
7. Preheat the oven to 350°F (177°C) and line 2–3 large baking sheets. Remove the top dough from the fridge, then cut out shapes with a cookie cutter. Re-roll the scraps and keep cutting until all the dough is used. Repeat with the second piece.
8. Place the cookies about 3 inches (7.5 cm) apart and bake for 12–13 minutes, until lightly browned at the edges, rotating the sheet halfway if your oven has hot spots. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
9. For the icing, brown the 6 tablespoons (85g) butter in a light-coloured skillet over medium heat, stirring constantly. It will foam, then after 5–8 minutes lightly browned specks form and it smells nutty. Remove from heat immediately and cool for 5 minutes. Whisk in the remaining icing ingredients until smooth.
10. Dip the top of each cookie into the icing, or let it thicken for 10–15 minutes at room temperature and spread it on with a knife or spatula (do not use piping tips). Sprinkle with the remaining toasted pecans right after icing.
11. Icing sets after a few hours at room temperature. Store decorated cookies up to 3 days at room temperature or up to 10 days in the fridge.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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