Recipe courtesy of Kelsey Nixon
Print
Maple Pecan Present Cookies with Penuche Icing
Total:
2 hr
Active:
20 min
Yield:
About 2 dozen cookies
Level:
Easy
Total:
2 hr
Active:
20 min
Yield:
About 2 dozen cookies
Level:
Easy

Ingredients

Cookies: 
  • 2 1/2 cups all-purpose flour, plus more for flouring work surface
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon maple extract
  • 2 large eggs
Penuche Icing:
  • 1/2 cup packed light brown sugar
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup milk
  • 1 1/2 to 2 cups confectioners' sugar
  • 3/4 cup pecans, chopped, optional
  • Royal icing, for detailing, optional

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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Milk Chocolate Chip Maple Syrup Glazed Bacon Cookies

Recipe courtesy of Nadia G

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Momofuku Compost Cookies

Recipe courtesy of Christina Tosi

Sugar Cookies

Recipe courtesy of Alton Brown

Homemade Chocolate Wafer Cookies

Recipe courtesy of Zoë François

Rainbow Cookies

Recipe courtesy of Debi Mazar and Gabriele Corcos

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Corn Cookies

Recipe courtesy of Christina Tosi

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here