Pecan Pie Cookies

Here's the recipe, I hope you enjoy!

Cookie Dough

1 c and 2 tbsp Butter

3/4 c Brown Sugar

3/4 c Granulated Sugar

2 Eggs

2 tsp Vanilla

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

3 c All Purpose Flour

For Rolling The Dough

1/4 c Brown Sugar

1/4 c Granulate Sugar

1 tbsp Cinnamon

Pecan Pie Topping

1/2 c Butter

1 c Brown Sugar

1/2 c Heavy Cream

1/2 tsp Cinnamon

1/8 tsp Salt

2 tbsp Maple Syrup

1 tsp Vanilla

2 1/2 c Pecans

• In a pot over medium heat, add the 1 c and 2 tbsp Butter to make a Brown Butter. The Butter will first melt, slightly bubble and boil, and then foam, you'll want to stir occasionally during the entire process. You'll know the Butter is done after about 5-7 minutes and when Butter is a golden brown color and has little brown bits at the bottom. Pour the Brown Butter into a large bowl, scraping the brown bits as well, allowing to cool to a warm temperature (rather than piping hot) before adding the other ingredients.

• Once the Butter is tempered, add in the 3/4 c Brown Sugar and 3/4 c Granulated Sugar. Whisk until combined.

• Combine in the 2 Eggs and 2 tsp Vanilla into the mixture.

• Mix in the dry ingredients; 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt, 1 tsp Cinnamon, and 3 c All Purpose Flour (leaving the Flour for last). Mix until just incorporated, using a wooden spoon.

• In a small bowl add 1/4 c Brown Sugar, 1/4 c Granulated Sugar, and 1 tbsp Cinnamon. You'll scoop the dough into balls of 65 grams in size, then roll in the Sugar mixture and place on a cookie sheet.

• Preheat the oven to 350°.

• Place the cookie sheet full of cookie dough balls (roughly 16 of them) in the freezer for 30 minutes.

• Once out of the freezer, depending on the size of your cookie sheet, place 6-8 dough balls spread apart on a cookie (and place the remaining back in the freezer) and bake at 350° for 10 minutes. You don’t want to over bake these.

• While those are baking, you’ll mix the pecan pie topping. In a pot, melt the 1/2 c Butter and 1 c Brown Sugar together over medium heat, stirring continuously. The mixture will start to bubble, then you’ll add 1/2 c Heavy Cream and lower the temperature to low. Stir in the 1/2 tsp Cinnamon, 1/8 tsp Salt, 2 tbsp Maple Syrup, and 1 tsp Vanilla. Once all other ingredients are well incorporated. Add in the 2 1/2 c Pecans to get nicely coated. Let sit on the heat for 1-2 minutes before removing to allow the sauce to thicken. Add the sauce to fridge to speed up the process if desired.

• Once cookies have cooled enough and sauce has reached desired thickness, pour pecan sauce over the cookies.

• Let them cool, if you can handle waiting long enough.

  
  

Enjoy!

Love, Sam