Double Drizzle Pecan Cookies Food

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

DOUBLE DRIZZLE

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer with the paddle attachment, cream the butter until smooth. Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
• Spoon the batter into the liners. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool the cupcakes completely.
• Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom. Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish. Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish. Roll the edges of the cupcakes in mini chocolate chips. Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting.
• Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream over low heat until it simmers. Remove from the heat and pour over the chocolate pieces. Add the butter and let stand for 1 minute. Stir until smooth. Let cool slightly. Cut 1/8-inch off the end of a piping bag. Pour the mixture into the piping bag.
• In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth. Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often. Add the vanilla. On low speed, add the powdered sugar 1/2 cup at a time.

DOUBLE-DRIZZLE PECAN COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
• Shape the dough into 1 inch balls and roll in the pecans, covering completely.
• Place 2 inches apart on ungreased cookie sheets and flatten slightly.
• Bake a 350º for 8-10 minutes until lightly browned.
• Let cool on baking pan for 2 minutes before transferring to a wire rack.
• In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
• In a small microwave-safe bowl, melt the chocolate and butter until smooth.
• Drizzle on top of the caramel on the cookies. Let stand until set.

DOUBLE PECAN THUMBPRINTS

Steps:

• Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
• Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30-60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
• Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
• Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it's firm enough that you can scoop it and it will hold its shape, 30-45 minutes.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
• Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6-8 minutes longer. Let cool on baking sheets.
• Just before serving, dust cookies with more powdered sugar if desired.
• Do Ahead
• Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won't be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.

PECAN DOUBLE-CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.