Pecan Pie Cookies with Butter Pecan Frosting As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 50 minutes Prep Time 30 minutes Cook Time 20 minutes Rating 4.32 out of 5 stars (69) Ingredients 30 servings 3 sticks (1 1/2 cups) Land O Lakes® Salted Butter, at room temperature1 1/4 cups packed light brown sugar1 tablespoon pure vanilla extract2 eggs at room temperature4 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 1/2 sticks (12 tablespoons) Land O Lakes® Salted Butter, at room temperature2/3 cup heavy cream1 cup plus 2 tablespoons packed brown sugar1 1/2 cups raw pecans2 tablespoons bourbon (optional)2 teaspoons vanilla extract1/4 teaspoon cinnamon3 cups powdered sugarmelted chocolate, for drizzling Calories DessertsKid-FriendlyBakingDairyEggsIntermediateThanksgivingFallGrainsSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using your desired shape (I used a leaf). Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place the sheet into the freezer, freeze until firm, about 10-15 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 10-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. In a medium sauce pan, melt together 4 tablespoons butter, the cream, and brown sugar. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.5. On a parchment lined baking sheet, combine the pecans, bourbon - if using, 1 teaspoon vanilla, the remaining 2 tablespoons brown sugar, and cinnamon. Toss to coat. Transfer to the oven and bake for 10 to 15 minutes, stirring occasionally, until toasted. Remove, let cool 10 minutes, then roughly chop the pecans.6. Grab the cooled butter mixture from the freezer and add the remaining 8 tablespoons of butter, the remaining teaspoon of vanilla, and the powdered sugar to the bowl. Beat together until well combined. 7. Frost each cookie and sprinkle with chopped pecans. Drizzle with chocolate. Store cookies in an airtight container for up 3 days.
