Ingredients: |
Ingredients: 1 cup butter softened
1 cup vegetable or canola oil
1 cup sugar
1 cup powdered sugar
2 large eggs
1 tsp. vanilla
1 1/2 tsp. butter extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tarter
2 1/2 cups finely chopped roasted pecans, divided
TOPPING:
4 Tbsp. butter, melted
1 tsp. vanilla
1 tsp. butter extract
1/4 cups+1-2 Tbsp. whole milk or heavy cream
4 1/2 cups powdered sugar
1-2 drops of yellow food coloring (opt.)
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Directions: |
Directions:Preheat oven to 375º.
Cookies: In a mixing bowl, beat the butter, oil and sugars until combined.
Beat in eggs, vanilla and butter extract.
In a large bowl, whisk together flour, baking soda and cream of tarter.
In two additions, add flour mixture to the butter mixture, beating until just combined.
Do Not Overmix.
Dough will be soft and almost fluffy.
Fold in 2 cups pecans, reserving 1/2 cup for garnish.
Line baking sheets with parchment paper.
Drop dough by rounded tsp's. onto baking sheets.Bake 8-11 minutes or until edges and bottoms are lightly browned.
TOPPING: In a large mixing bowl, combine butter, vanilla & butter extract and 1/4 cup of milk or cream.
Gradually add 4 cups powdered sugar, mixing until smooth.
Add additional milk or powdered sugar as needed.
To achieve a thick, but spreadable consistency.
It should be thicker than a glaze and it shouldn't run off the cookies. but should be easily spreadable.
It's an icing that sets,so if it gets to thick, you can pop in the microwave for 5-6 seconds.
Add food coloring if you want.
Ice the cookies generously.
Sprinkle with pecans. |
This recipe for Butter Pecan Amish Sugar Cookie is from