Pecan Buttercream Cookies 🍪🤍 These are glitz and glam, but warm and fuzzy 🫠 Browned butter, pecans, swiss meringue buttercream, and white chocolate ~ layered together for a perfect treat of New Years Eve festivities!✨️
Cook the butter in small pan over medium heat until its golden color, occasionally stirring. Allow it to cool to room temperature before refrigerating. Chilled browned butter should be solid but still at scoopable consistency.
In the bowl of stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and salt on low speed. Add the flour and pecans, mix until combined.
Transfer the dough onto a plastic wrap, form a flat disc and refrigerate for 30 minutes.
Roll out the dough in between 2 sheets of parchment paper to 1/4 inch thickness, cut out your desired shapes and bake on 350°F for 20-22 minutes (edges of the baked cookies should set and be lightly browned). Cool for 10-15 minutes before transferring to wire rack.
Roll the edge of each cookie in melted chocolate, then dip into or drizzle edible mettalic stars. Freeze for 5 minutes. Fill these cookie "sandwiches" with swiss meringue buttercream and enjoy!🤍✨️
