BUTTER PECAN SKILLET COOKIES
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Provided by Rick Martinez
Categories Bon Appétit Dessert Cookies Christmas Butter Pecan Maple Syrup Cast Iron Bake Vegetarian Soy Free Peanut Free Kid-Friendly Winter
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15-20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits.
- Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms.
- Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30-35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
- Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you'll need to use 2 bowls as the glaze will start to collect crumbs and you'll want a fresh start).
- Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze.
- Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour.
- Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
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Hridoy King
[email protected]I've been making these cookies for years and they're always a hit. They're the perfect cookie for any occasion.
Molly Gleim
[email protected]I made these cookies for my friends and they loved them. They said they were the best cookies they'd ever had.
Ema Abe
[email protected]These cookies are a great way to use up leftover pecans.
Monk Dpokr
[email protected]I love that I can make these cookies ahead of time and freeze them. It's so convenient.
Anas Shalabi
[email protected]These cookies are the perfect size for a quick snack or dessert.
Angelica Sharp
[email protected]I'm so glad I found this recipe. These cookies are now my go-to dessert.
Aumu Chand
[email protected]These cookies are so rich and decadent. I can only eat one or two at a time.
Natasha Mwenya
[email protected]I love that these cookies have a little bit of crunch from the pecans. It adds a nice texture.
K'lia Howard
[email protected]These cookies are the perfect comfort food. They're warm, gooey, and delicious.
TH ABIR
[email protected]I made these cookies for a bake sale and they sold out in minutes. Everyone loved them!
Kevin December
[email protected]I'm not usually a fan of pecan cookies, but these ones are amazing. I highly recommend them.
James Martindale
[email protected]These cookies are so delicious and easy to make. I'll definitely be making them again.
Platinee Nyuysever
[email protected]I love the crispy edges and gooey center of these cookies. They're so addictive!
Toma Daniela
[email protected]These cookies are the perfect balance of chewy and gooey. I can't get enough of them!
Nirmala Bastola
[email protected]I made these cookies for a party and they were a huge success. Everyone loved them!
BLINKSTARS MONBEBELOVES
[email protected]These cookies are so easy to make, even for a beginner baker. I highly recommend them to anyone who loves a gooey, delicious cookie.
LIKHON SIKDER
[email protected]I've made these cookies several times now and they always turn out amazing. They're a favorite of my friends and family!
damilare oguntayo
[email protected]The combination of butter, pecans, and brown sugar in these cookies is heavenly. They're the perfect sweet treat for any occasion.
Thohidul Alam Mahin
[email protected]I love that this recipe uses a skillet instead of a traditional cookie sheet. It makes for a more rustic and unique cookie.
Getahun Eskindir
[email protected]These butter pecan skillet cookies were a hit with my family! They were so easy to make and turned out perfectly gooey and delicious.