- 32
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1 1/4 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. ground cardamom
- 1/2 tsp. kosher salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 20 tbsp. unsalted butter, softened
- 1 1/2 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups confectioners' sugar
- 3 tbsp. heavy cream
Preparation
Step 1
MAKES 32
1. Combine flour, pecans, 1 tsp. cinnamon, baking soda, cardamom, and ¼ tsp. salt; set aside. Combine ½ cup brown sugar, granulated sugar, 16 tbsp. butter, and 1 tsp. vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition; add dry ingredients; beat on low speed until just combined. Cover the dough and refrigerate overnight.
2. The next day, whisk remaining cinnamon and salt, plus the powdered sugar in a bowl; set aside. Place remaining butter and brown sugar in a 2-qt. saucepan over medium, stirring constantly; boil. Remove from heat and stir in remaining vanilla and the cream. Using a mixer, add the powdered sugar mixture and blend until icing is completely smooth.
3. Heat oven to 350˚. Roll dough into 1½” balls and flatten into circles about ½” thick. Bake for 25 minutes, until browned around the edges; cool. Top each cookie with a thin layer of icing, spread almost to the edge (about 1 tablespoon of icing should suffice). Allow the icing to harden completely before serving.