It appears like cake. It tastes like butter pecan ice cream. You do not require a flat pan to make it. However do not let anybody attempt to call you out on a technicality – one bite and it’s clear this huge sliceable round young boy is all cookie. Maple-syrup-glazed pecans in the dough provide nutty depth, then get sprayed on the top with sugar for an icicles-on-tree-branches ambiance sure to freeze out the cookie swap competitors.

Active ingredients

• 1 1/3 cups (160 g) sliced pecans
• 4 Tablespoon. pure maple syrup
• 2 tsp. kosher salt, divided
• 10 Tablespoon. cooled saltless butter, cut into pieces, plus more for pan
• 1 1/4 cups (160 g) all-purpose flour
• 6 Tablespoon. (loaded; 75 g) light brown sugar
• 1 big egg
• 1 Tablespoon. plus 1 tsp. vanilla extract or vanilla bean paste
• 1 cup (120 g) powdered sugar
• 3 Tablespoon. (or more) entire milk
• Coarse white sanding sugar and edible shine (for embellishing)

Preparation

• Location a rack in middle of oven; preheat to 350 °. Toss pecans, maple syrup, and 1/2 tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake till pecans are somewhat darkened and syrup is dark and bubbling, 15 – 20 minutes. Eliminate from oven and thoroughly toss pecans in hot syrup to coat once again. Let cool on baking sheet up until caramel hardens, about thirty minutes. Separate candied pecans into pieces; dispose of any burnt bits.

• Decrease oven temperature level to 325 °. Kindly butter a 10″ cast-iron or stainless-steel frying pan; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1 1/4 tsp. salt in a food mill up until nuts are carefully sliced. Include egg, 1 Tablespoon. vanilla, and staying 10 Tablespoon. butter and procedure up until a shaggy dough types.

• Transfer dough to a big bowl and knead a number of times simply to bring it together. Utilizing moist hands, pat dough uniformly into frying pan, extending all the method to the sides of the pan. Bake cookie up until edges are golden brown and center is somewhat puffed, 30 – 35 minutes. Let cool in frying pan 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn ideal side up and move to a cake rack set inside a rimmed baking sheet.

• Whisk powdered sugar, milk, staying 1/4 tsp. salt, and staying 1 tsp. vanilla in a little large bowl till smooth. If required, the glaze ought to be the consistency of heavy cream; thin with more milk. Transfer half of the glaze to another little large bowl (you’ll require to utilize 2 bowls as the glaze will begin to gather crumbs and you’ll desire a new beginning).

• Working one at a time, gently dip half of the wedges, top down, into very first bowl of glaze so that just the surface area is covered and no glaze leaks down the sides. Utilize a toothpick to pop any bubbles and smooth glaze; covering needs to be thin adequate to see the cookie glancing through. Repeat with staying wedges and 2nd bowl of glaze.

• Leading wedges with staying candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and shine and let sit up until glaze is set, about 1 hour.

• Do Ahead: Cookies can be baked 1 day ahead. Shop airtight at space temperature level.

• Dessert