Proclamation from the Queen: "Go forth loyal subjects and make your cookie calorie consumption for the weekend count." Don't be like the Queen who will shove any old frog in her mouth for the benefit of her subjects. (The shame is real.)
1/2 cup unsalted butter
4 tablespoons unsalted butter, room temperature
3 cups powdered sugar
2-3 tablespoons heavy cream
Pinch sea salt
1. Place 1/2 cup of the butter in a small pot and place on a burner on medium-low heat, let cook for 7-10 minutes until the butter is nice and browned. Place the pot in the fridge (or freezer) until the butter is firm again.
2. Mix and bake cookie dough while the butter is firming up.
3/4 cup (12 tablespoons) unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
1/2 cup pumpkin puree
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1. Heat oven to 375 degrees F.
2. Combine in a large mixing bowl butter, granulated sugar, and brown sugar, mix on low speed until well incorporated. Add pumpkin puree, eggs, flour, baking soda, cinnamon, pumpkin pie spice, salt, and vanilla. Stir well until combined. (If you have a whole can of puree you can freeze the remainder or use it in pancakes or waffles.)
3. Scoop heaping tablespoon sized balls of dough onto baking sheets that are prepared with parchment or silicone mats. Place balls a few inches apart, about 12 per sheet. Should get about 48 cookies from the dough. (A cookie scoop works really well for a soft dough like this one.)
4. Bake one tray of cookies on the middle rack of the oven for 8-10 minutes, repeat for rest of trays. The cookie will just barely spring back when ready. Place cookies on cooling rack to completely cool, or just lift off the whole sheet of parchment and leave it on the counter to cool.
5. Remove browned butter from fridge and add to the bowl of a mixer along with the additional 4 tablespoons of room temperature butter and start beating with a whisk attachment on low speed. Once softened add the powder sugar a little bit a time, starting and stopping the mixer to fully incorporate. Add the salt and cream and mix until the frosting is nice and fluffy. Add the frosting to a disposable piping bag with the tip snipped off and pipe on top of the cooled cookies.
Pine Nut-Rosemary Brittle:
1/4 cup light corn syrup
1/2 cup granulated sugar
1/4 cup water
2 tablespoons unsalted butter, softened
2.25 ounces (about 1/2 cup) pine nuts, toasted
Pinch of flake sea salt
1/2 teaspoon fresh rosemary, finely minced
1. In a small skillet toast pine nuts on medium-low heat until slightly golden. Remove from heat and let cool.
2. In a small pot add the corn syrup, water, and granulated sugar. Bring to a boil on medium-high heat and let cook until a candy thermometer reaches 300 degrees or until it turns light amber in color. Whisk in butter and fold in nuts, salt, and rosemary. Pour mixture onto a baking sheet lined with a silicone mat or parchment and smooth to a thin layer with a silicone spatula. Once cool, break or cut into small pieces and place on top of the frosted cookies.
Go forth, enjoy your weekend, hang out in the company of some real princes for a change, you deserve it.