Recipe courtesy of Kelsey Nixon
Recipe courtesy of Kelsey Nixon
Watch how to make this recipe.
Maple Pecan Present Cookies with Penuche Icing
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- Level: Easy
- Total: 2 hr
- Prep: 20 min
- Inactive: 1 hr 25 min
- Cook: 15 min
- Yield: About 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 264
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 105 mg
- Level: Easy
- Total: 2 hr
- Prep: 20 min
- Inactive: 1 hr 25 min
- Cook: 15 min
- Yield: About 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 264
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 105 mg
Ingredients
Cookies:
Penuche Icing:
Directions
Special equipment:
a present-shaped cookie cutter (about 2 inches by 2 1/2 inches)- For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the maple extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
- Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out present shapes with the cookie cutter and place the cookies 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
- Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
- For the penuche icing: In a small saucepan , combine the brown sugar and butter and set over medium-high heat. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency.
- Spread the penuche icing over the cookies and sprinkle with the chopped pecans if using. Add royal icing detailing, such as a bow, if desired.
