RECIPE: Nutkrack Candied Pecan Cookies
We like to bring the whole team in on our creativity sessions here at Nutkrack HQ, and this recipe came to us from Shorty G, our eccentric designer. Before you go to a weird place, don't worry. We mean lovable five-feet-tall midwestern, loves hip hop, cartography and baking, has known Chef Eric since the Ovens of Brittany-days eccentric. What kind of a shop do you think we are running here?
Brown Butter Nutkrack Cookies
For the pecans (see notes below):
3/4 cup raw pecans, finely chopped
2 tablespoons unsalted butter
3/4 cup Nutkrack, roughly chopped
~16 Nutkrack halves for the tops of cookies
2 and 1/2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, melted until browned
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 Tablespoon vanilla extract
2 large eggs plus 1 egg yolk, at room temperature
For the pecans:
Use 1-1/2 cups of pecans plus some for the tops of cookies.
You can use all Nutkrack pecans, chopping and mixing in with the dough,
or use ¾ cup raw pecans using the buttered pecan method as described here, along with ¾ cup of chopped Nutkrack:
Melt butter in a large skillet over medium heat. Add in chopped raw pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed. (We do NOT recommend additionally cooking Nutkrack pecans in butter.
For the Brown Butter Pecan Cookies:
In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
For the brown butter: In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. The top of the butter should become foamy, and it will develop into a rich amber color, with tiny brown bits at the bottom. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
Add both sugars into the mixing bowl and whisk well to combine.
Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
Fold in the flour, stirring until just combined. Fold in the buttered pecans.
Cover bowl and refrigerate for about 4 hours.
Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.
Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
Bake in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
Sprinkle warm cookies with granulated sugar.
Firmly press a Nutkrack half pecan on top of each cookie while they are just out of the oven.
Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.