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Browned Butter Maple Pecan Wedding Cookies

I guess Charlie Brown was ahead of his time complaining about the commercialism of Christmas.

Seems like after Hallmark and Santa highjacked Jesus’ birthday, advent has become a month long reflection of Cookies and not 8 pound 6 ounce infant Jesus. But that’s ok because I love me some cookie. The next month you can find me hanging around dessert tables at rando Christmas parties waiting for the host to peel back that clean wrap so I can get in there.
Size matters too. If the cookies are too big you have to partner up and start splitting cookies. Or you’ll end up having an internal fight like this:

“EH really!!! who made this gluten free cookie!?! Now I have to finish it because its already on my plate.”

I guess its similar to a box of chocolate with whole candy bars.

“UHHHGGG no way! Chocolate Walnut Clusters!! Come on, I thought for sure I had the Dark Chocolate Rasbery Cream!  Who put the tissue paper chocolate-flavor diagram upside down. Damn, I have to eat this whole bar and no one would ever split this walnut garbage with me! This singles Valentines day party sucks, I’m out! “

I guess.

Anyways. These browned butter maple-pecan snowballs are amazing. The brown butter really shines through in this cookie and if you have no flavor buds the texture will make your hands keep reaching for more. Topped with organic powdered sugar that doesn’t leave a chalky after taste in your mouth is another amazing idea from Stella at Serious Eats / Bravetart. The organic version does not use cornstarch.


Browned Buttered Maple Pecan Wedding Cookies

2 ounces raw pecan halves (1/2 cup; 55g)
* 1 1/2 ounces powdered sugar (1/3 cup; 40g) (see note above)
* 4 ounces all-purpose flour (3/4 cup plus 1 tablespoon; 110g)
* 2 ounces cold browned butter (1 stick; 110g),
* 2 ounces cold butter cut into 1/2 inch cubes
* 1 teaspoon (5g) vanilla extract
* 2 tablespoon maple syrup
* 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
* 1/8 teaspoon ground cinnamon
* 2 more ounces powdered sugar (1/2 cup; 55g), divided evenly.


1.Melt 1/2 stick of butter: Melt the butter in a light-colored saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
Watch carefully: As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Remove to a heatproof bowl: Once you smell that nutty aroma, and the butter is the color of graham cracker crumbs. Cover and refrigerate 4 hours or over night. Until butter fully solidifies. You can freeze as well to speed up process.

2. For the Dough: Adjust oven rack to lower-middle position and preheat oven to 350°F (177°C). Combine pecans and powdered sugar in a pie plate or sheet pan lined with aluminum foil (for easier transfer later) and toast in oven until fragrant, 12 to 15 minutes. When pecans and sugar have cooled to room temperature, combine with flour, cold butters, vanilla, maple syrup, salt, and cinnamon in the bowl of a food processor. Pulse until pecan pieces disappear and forms a stiff dough. And refrigerate for 15 minutes
3. Sift half of powdered sugar into bowl or any deep dish, then divide dough into 20 half-ounce portions. #60 scoop. Shake each piece in powdered sugar until fully coated and roll into a ball. When all pieces have been rounded shake dish so the cookie dough rolls around, collecting more sugar. Arrange on a parchment-lined half sheet pan and bake until puffed and firm, about 18 minutes. Cool to room temperature directly on sheet pan and sift remaining powdered sugar on top.
4. These cookies last a week tightly sealed.

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