King Cake Cookies
Author: 
 
Makes about 30 filled cookies and 36-38 unfilled. Dough must be chilled; make sure to plan ahead!
Ingredients
  • COOKIES:
  • 1 cup butter, softened
  • 1½ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4¾ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda,
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • 1 cup sour cream
  • FILLING: (Optional)
  • ¾ cup brown sugar
  • 3 tablespoons butter
  • 3 tablespoons whole milk
  • 3 tablespoons corn syrup
  • pinch of salt
  • 1 teaspoon vanilla
  • 1¼ cups finely chopped pecans (I like to use toasted pecans for more flavor)
  • GLAZE:
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • ⅓ cup milk (Approximate. Adjust to preference.)
  • Colored sugar - gold, green, purple
Instructions
  1. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla and beat well.
  2. Sift flour, salt, baking soda, baking powder, cinnamon, cardamom, and nutmeg together into a medium bowl.
  3. Beginning with the dry ingredients and ending with the sour cream, add alternately - ⅓ of each at a time. Mix just until combined.
  4. Cover and chill for at least 2 hours (longer is fine).While dough chills (or at least 1 hour before you are ready to roll it out) make the praline mixture if you are making the filled version.
  5. FILLING: Lightly butter a piece of parchment (or use a silpat).
  6. In a medium pan over medium heat, bring brown sugar, butter, milk, corn syrup, and salt to a boil, stirring often, and cook for 2 minutes. Add pecans and cook for an additional 3 minutes, stirring constantly. Remove from heat and add vanilla.
  7. Pour onto buttered parchment or silpat and use a buttered spatula to spread filling into a 6½-inch by 12-inch rectangle. Use the spatula to make neat edges. The mixture is very easy to shape. Allow it to cool.
  8. Cut into thin strips 6½-inches long and form into circles a little smaller than the cookie cutter you plan to use. (It may be easier for you to cut the strips and wait to make the circles directly on the cookies.)
  9. Heat oven to 375 F. Place parchment on baking sheets.
  10. Working with ⅓ of the cookie dough at a time and keeping the rest refrigerated, roll out on floured surface. If you are making filled cookies, keep the dough no thicker than ¼-inch. If you are making unfilled cookies, roll the dough thicker - a generous ⅓-inch.
  11. Using a 3-inch round cookie cutter, cut circles as close to each other as possible. Cut the center out to create a ring, using the end of a large piping tip, a shot glass, or a bottle cap. Place all of the scraps together and set aside.
  12. Repeat with the remaining dough, then roll all of the scraps together at once and cut out cookies. These cookies won't be quite as light, but they will still be good!
  13. If you are filling the cookies, place a ring of praline on one cookie ring and cover with another. Press down gently to ease the top dough over the filling. Use your fingers to go around the cookie, pressing the two pieces of dough together on the outside and inside of the ring. The dough is very soft and will cooperate. Place at least 1-inch apart on prepared baking sheets.
  14. Bake one sheet of cookies at a time on the middle rack. Bake 10-11 minutes for unfilled cookies, 11-12 minutes for filled. Watch closely and don't overbake. The cookies shouldn't be brown on top, though the bottoms will be golden brown. Cool on racks.
  15. GLAZE: Place powdered sugar in a medium bowl. Add vanilla and drizzle in the milk until you get an icing that is fairly thin and easy to spread.
  16. Work with just one cookie at a time, icing and sprinkling with colored sugar. Allow cookies to dry thoroughly before storing. Keep in an airtight container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7276