Butter Pecan Cookies

Ingredients

Cookies: 

1 cup salted butter
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 TBS light corn syrup
2 TBS canola oil
1 tsp vanilla extract
2-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 oz sugared pecans (see below)

Sugared Pecans:

6 oz chopped pecans
2 TBS salted butter
1/4 cup water
1/2 cup granulated sugar
2 tsp vanilla

Instructions

Browned Butter 

1. In a small sauce pan, heat your butter on low, stirring constantly until the color of the butter turns a golden brown color and it gives off a nutty aroma.

2. Immediately transfer the brown butter to a cool bowl or container to stop the cooking so the butter doesn't burn.

3. Allow the butter to sit until close to room temperature and then place in the fridge for approx 30 minutes, or until the butter is back to it’s solid form.

Sugared Pecans 

1. While the butter is cooling, sugar your pecans.

2. In a medium nonstick sauce pan, combine the butter, water, sugar, and vanilla.

3. Bring to a boil. Add in the chopped pecans, and continue to boil while stirring constantly.

4. The mixture will go from a liquid to a thick syrup, then to a grainy sugared mixture that sticks to the pecans in about 10-15 minutes.

5. Once the water has boiled out and you are left with just the sugary mixture, immediately pour the pecans out onto the prepared cookie sheet and spread the mixture out and allow it to cool.

6. While the pecans are cooling and the browned butter is back to a solid form, make the cookie dough.

Cookie Dough 

1. Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the brown butter, brown sugar and granulated sugar until light in color and fluffy in texture.

2. Scrape the sides of the bowl and add in the eggs, corn syrup, canola oil, and vanilla extract. Mix until well combined.

3. Add in the flour, baking soda and salt.

4. Mix until a soft dough comes together. Add the sugared pecans and mix until evenly distributed.

5. Use a cookie scoop to portion out the cookie dough. For small cookies, use 1 1/2 tbsp of dough (#40 scoop) and for larger cookies use 3 tbsp of dough (#24 scoop).

6. Arrange on a cookie sheet.Bake at 350° F until the cookies spread slightly and expand. For the small cookies, about 7-9 minutes. For the larger cookies, for 9-11 minutes.

7. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.

from Cookies for Days

Coconut Cream Pie Cookies

Cookies:

3/4 cup salted butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
2 cups all purpose flour
1/3 cup graham cracker crumbs
1-1/2 tsp baking powder

Coconut Buttercream:

1/2 cup salted butter
3 cups powdered sugar
1 tsp coconut bakery emulsion or coconut extract
up to 1/4 cup heavy whipping cream

Toppings:

4 oz frozen whipped topping thawed (or make your own whipped cream)
1/3 cup toasted coconut


Instructions
1. Preheat the oven to 350° F.

2. Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.

4. Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.

5. Portion the dough out into generous 3 tbsp portions.(I made smaller)

6. Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.

7. Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
Remove from the oven and allow the cookies to cool on the pan. Once cooled completely, place the cookies in the fridge to chill while making the topping.

8. To make the coconut buttercream: slowly cream the salted butter until smooth.

9. Add in 1 cup of powdered sugar at a time, alternating with a little bit of heavy whipping cream to bring the mixture together.

10. Once all of the powdered sugar is incorporated into the butter, add another cup of powdered sugar. Repeat this until all of the powdered sugar is added and mixed in.

11. Add the coconut flavoring. Mix thoroughly. You can add a little extra heavy cream here to adjust the consistency, if desired. I like to keep mine pretty thick.

12. To assemble the cookies, spread a generous amount of the coconut buttercream onto the chilled cookie.

13. Top with a dollop of whipped topping, spread to cover the top of the cookie.

14. Then finish the cookie with a sprinkle of toasted coconut.

15. Serve chilled.  Store in the fridge for up to 5 days or they can be frozen for up to 3 months.

 from Cooking with Karli