Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.

Crinkly Biscoff Toffee Cookies

These cookies are amazing. I found Biscoff at my local Target. Do you remember flying on ATA. They would give you Biscoff cookies and Peanuts for your flying pleasure. You can also purchase this spread at Trader Joes. I could eat this spread out of the jar. Spoon, fingers, I would  not care. Why bother with crackers or celery. Creamy or Chunky, I love both of them equally.

So, yesterday, I decided I needed to find a recipe. I found this cookie recipe and a bar recipe. Both of them sounded fantastic. I was making a cookie tray, so cookies it is?

If you noticed, we are also HAWKS fans. THEY are in the Stanley cup this year. Last night they won Game 1 in Triple overtime. Can you hear the excitement in my voice. 

WOOT. WOOT.

Crinkly Biscoff Toffee Cookies

adapted from thecafesucrefarine.com

Ingredients

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar

1 cup Biscoff spread

1 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 8 ounce bag of Bits of Brickle chips

Instructions

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.

In a bowl with a paddle attachment, combine both sugars, Biscoff and butter and mix until fluffy. Add each egg one at a time, mixing until incorporated. Add Vanilla extract and just mix in.

Add flour mixture and mix until just combined. Add toffee bits and just mix in.

Scoop dough into 1 1/2 cookie scoop. Place dough onto sheet pans about 2 inches apart. Sprinkle cookies with TURNBINADO (raw) sugar. Bake for 10-11 minutes or until edges just turn brown. Cool for 5 minutes and transfer to a wiring cooling rack. Store in an airtight container or just start eating.

Nice firm cookie dough

You need the 2 inches apart on the sheet. The cookie does spread

A nice thin crispy cookie. Perfect for a party or watching Saturday nights' Hawks game