Chewy Pecan Cookies with Brown Sugar Frosting Chewy Pecan Cookies with Brown Sugar Frosting These ain’t your average cookies! The Redpath test kitchen is always full of surprises, and we’ve topped these already delicious Brown Sugar Pecan Cookies with a hearty helping of Salted Brown Sugar Frosting. It’s brown sugar on brown sugar, a delicious combination. Categories: Cookies, Brownies & Bars Snacks Christmas Dark Brown Sugar Granulated Sugar Yields yields 30 cookies Prep Time 30 minutes Cook Time 15 minutes Ingredients What you need for the Chewy Pecan Cookies 1 cup (120 g) bread flour 1 cup (125 g) all-purpose flour 1 tsp (5 g) baking soda ½ tsp (3 g) salt ¼ tsp (2 g) baking powder ¾ cup (170 g) butter, melted ¾ cup (163 g) Redpath® Dark Brown Sugar, firmly packed ⅓ cup (67 g) Redpath® Granulated Sugar 1 large egg 1 tbsp (15 ml) pure vanilla extract 1 cup (112 g) roughly chopped pecans, toasted What you need for the Brown Sugar Frosting ⅓ cup (76 g) butter ¼ cup (60 ml) milk ¼ tsp (2 g) salt ⅓ cup (73 g) Redpath® Dark Brown Sugar, firmly packed 2 ½ cup (300 g) Redpath® Icing Sugar 2 tsp (10 ml) pure vanilla extract Garnish ⅓ cup (37 g) roughly chopped pecan pieces, toasted flaky sea salt Dark Brown Sugar Instructions Preparation Preheat oven to 350℉ (175℃). Line baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking soda, salt and baking powder. Place melted butter into the bowl of a stand mixer with the paddle attachment. Add the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar to the butter. Blend on medium speed until thoroughly combined; about 1 minute. Add the large egg and vanilla extract, mix until fully incorporated into the batter. Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes. Mix in the toasted chopped pecans. Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes. With a small ice cream scoop, or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls. Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes. Place into the preheated oven and bake for 8 to 10 minutes. Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely. How to prepare the Brown Sugar Frosting In a medium heatproof bowl, combine butter with milk and salt. Place bowl over a pot of just-simmering water. Stir until butter is melted and the mixture is warm. Add in the Redpath® Dark Brown Sugar. Stir until the brown sugar is melted. Remove bowl from heat. Whisk in the vanilla extract. Slowly whisk in the Redpath® Icing Sugar until smooth and thickened. Spoon the frosting onto the top of each cookie, and place onto a cooling rack. Immediately sprinkle the top with some toasted pecan pieces and a sprinkling of flaky sea salt before the frosting starts to harden. Repeat process until all cookies are frosted. Cookies can be stored between parchment or wax paper in an airtight container for up to 4 days in a cool location or in the freezer for up to 2 weeks. CHEF'S TIPS The dough can be made up to 2 days in advance and kept wrapped in the fridge. Keep brown sugar frosting from hardening by keeping the bowl over a pot of hot water. If the water cools, place the pot back onto the stove to simmer. Take off heat and place bowl on top. Stir frosting. If a thinner frosting is desired stir in a teaspoon (5 millilitres) of milk, at a time, until the correct consistency is reached.
