King Cake Cookies

By Dixie Crystals

Prep Time:

25m

Bake/Cook Time:

9m - 11m

Yield:

About 24 cookies

All the flavor and attitude of a King Cake in cookie form. These soft and tender cookies are topped with a delicious praline topping, colored sugar, and a dash of tradition.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredients

1 cup + 2 tablespoons unsalted butter, soft
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour*
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon cinnamon
1/2 teaspoon salt
Praline Topping
1/2 cup heavy cream
1 cup well packed Dixie Crystals Light Brown Sugar
1 cup Dixie Crystals Confectioners Powdered Sugar
1/4 cup honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon Dark Rum (optional)
1 teaspoon vanilla extract
1 cup pecan pieces
Yellow, green and purple gel or paste food color
6 tablespoons Dixie Crystals Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.

Cream butter until fluffy, add sugar and cream further. Add eggs one at a time add vanilla and mix until light and creamy.
Sift together flour, baking soda, cream of tartar, cinnamon and salt. Add dry ingredients in one step to creamed mixture and mix until just combined. Do not over mix.
Scoop batter in 2 tablespoon size amounts onto parchment lined or buttered cookie sheets allowing space for spreading.
Bake until cookies are light golden on the edges, about 9-11 minutes.
In a saucepan large enough to hold all ingredients combine heavy cream, brown and powdered sugar, honey, salt, black pepper and Rum. While stirring bring to a boil and then simmer for 3 minutes.
Remove from heat and stir in vanilla and pecans. Allow to cool for several minutes before spooning onto baked cookies. The topping can be reheated if necessary.
Using gloves rub a couple of tablespoons of sugar and a drop of gel paste between your hands until evenly distributed. Repeat with all colors.
Sprinkle onto cookies.