I love the flavor of these little cookies with frosting. They have that perfect balance that isn’t too sweet. I first had something similar to these at a local backery in KC called McLain’s. They call them “cupcookies”…I’m assuming because they are cookies with a swirl of cupcake frosting on them…what a cute name for them. I recently have been craving them so thought I’d give a try in recreating the recipe.
I use almond flour in mine, I think it just gives them a nuttier flavor. By all means, if you have extra pecans you can pulse them into a fine meal (don’t over blend) and add that into the mixture instead of the almond flour.
These are cute to serve for any occasion. If you don’t want to use frosting you can dust them with some powdered sugar and some chopped pecans instead. It’s the perfect little bite, either way!
This recipe makes about 24 cookies, using a tablespoon sized ice cream scoop. Double the batch if you want to have plenty left over.
You will need:
For cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup almond flour/meal
- 3/4 cups pecans, finely chopped/processed
Steps:
- Preheat oven to 350 degrees
- Beat butter, powdered sugar and vanilla extract.
- Mix in flour, almond flour and chopped pecans.
- Roll about 1 tablespoon of dough into balls, and using your finger, the back of a spoon or ice cream scoop, make a well in the middle.
- Bake 14-16 minutes.
For frosting:
- 2 tablespoon unsalted butter, melted
- 1-2 tablespoons cocoa powder (depending on how chocolatey you want it)
- pinch of salt
- 1 cups powdered sugar
- 1 & 1/2 tablespoon heavy cream or milk
- 1/4 teaspoon vanilla (I usually mix half Mexican vanilla with half regular, it gives it a great and distinct flavor)
- A few coarsely chopped pecans, for topping (optional)
Steps:
- Add cocoa powder and pinch of salt to melted butter and stir to combine, then, alternatively, add 1/3 of powdered sugar, stir, then 1/3 of milk and stir until all used. Add vanilla and mix until smooth and creamy. Add more milk or powdered sugar to get it to the consistency you desire.
- Using a #21 open star tip, pipe little swirls on cookie and sprinkle a few chopped pecans on top, if desired.
Kali Orexi!
Pecan Sandie’s with Chocolate Frosting
Ingredients
For Cookies:
- 1/2 cup unsalted butter softened
- 1/3 cup powdered sugar
- 1/2 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup almond flour/meal
- 3/4 cups pecans finely chopped/processed
For Frosting:
- 2 tablespoon unsalted butter melted
- 1-2 tablespoons cocoa powder depending on how chocolatey you want it
- 1 pinch of salt
- 1 cups powdered sugar
- 1 & 1/2 tablespoon heavy cream or milk
- 1/4 teaspoon Mexican vanilla regular vanilla extract will do too
- A few coarsely chopped pecans for topping (optional)
Instructions
For Cookies:
- Preheat oven to 350 degrees
- Beat butter, powdered sugar and vanilla extract.
- Mix in flour, almond flour and chopped pecans.
- Roll about 1 tablespoon of dough into balls, and using your finger, the back of a spoon or ice cream scoop, make a well in the middle.
- Bake 14-16 minutes.
For Frosting:
- Add cocoa powder and pinch of salt to melted butter and stir to combine, then, alternatively, add 1/3 of powdered sugar, stir, then 1/3 of milk and stir until all used. Add vanilla and mix until smooth and creamy. Add more milk or powdered sugar to get it to the consistency you desire.
- Using a #21 open star tip, pipe little swirls on cookie and sprinkle a few chopped pecans on top, if desired.
