Brown Butter Pecan Sugar Cookies
Recipe - Inver Grove Heights
Brown Butter Pecan Sugar Cookies
Prep Time20 Minutes
Servings28
Cook Time14 Minutes
Ingredients
1/3 cup butter
1 roll (16.5 oz) refrigerated Pillsbury Sugar Cookie Dough
1/2 cup finely chopped pecans, toasted
1/4 cup all-purpose flour
2 tbsp brown sugar
1/2 cup powdered sugar
3 tsp half-and-half
Directions
- Heat oven to 350°F. In 1-quart saucepan, cook butter over medium, 3–5 minutes, stirring frequently, until golden brown. Remove from heat; cool 10 minutes.
- In large bowl, break up cookie dough. Add 2 tablespoons cooled butter, pecans, flour, and brown sugar; stir with spoon or knead until well mixed. Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart on large ungreased cookie sheets.
- Bake 11–14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, stir remaining cooled butter, powdered sugar, and halfand-half until smooth, if necessary, adding1/2 teaspoon half-and-half at a time until thin enough to drizzle. Pour into 1-quart resealable food-storage plastic bag. Cut off small corner of bag. Pipe onto cookies. Let stand about 1 hour or until drizzle is set. Store in airtight container
20 minutes
Prep Time
14 minutes
Cook Time
28
Servings
Directions
- Heat oven to 350°F. In 1-quart saucepan, cook butter over medium, 3–5 minutes, stirring frequently, until golden brown. Remove from heat; cool 10 minutes.
- In large bowl, break up cookie dough. Add 2 tablespoons cooled butter, pecans, flour, and brown sugar; stir with spoon or knead until well mixed. Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart on large ungreased cookie sheets.
- Bake 11–14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, stir remaining cooled butter, powdered sugar, and halfand-half until smooth, if necessary, adding1/2 teaspoon half-and-half at a time until thin enough to drizzle. Pour into 1-quart resealable food-storage plastic bag. Cut off small corner of bag. Pipe onto cookies. Let stand about 1 hour or until drizzle is set. Store in airtight container
