Iced Chestnut Cookies with Bourbon Brown Butter Icing

Name: Iced Chestnut Cookies with Bourbon Brown Butter Icing
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: about 4-1/2 dozen
Cuisine: Europe, French
Ingredients: 1-1/2 cups unsalted butter; 1-1/3 cups packed brown sugar; 2/3 cup chestnut spread (crème de marrons); 2 large egg yolks, room temperature; 2 tablespoons bourbon; 1 tablespoon vanilla bean paste; 2-2/3 cups all-purpose flour; 1-1/4 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 3/4 teaspoon salt; 1/3 cup sugar; BOURBON BROWN BUTTER ICING:; 3 cups confectioners' sugar; 1/4 to 1/2 cup warm whole milk (70° to 80°); 1 tablespoon bourbon; 1 teaspoon vanilla bean paste; 1/8 teaspoon salt

Total Time Prep: 35 min. Bake: 10 min./batch

Yield about 4-1/2 dozen

Contest Winner

Test Kitchen Approved

A crackly sugar crust meets a glossy bourbon glaze in these iced chestnut cookies with bourbon brown butter icing. Your holiday cookie tin won't know what hit it.

Ingredients

1-1/2 cups unsalted butter
1-1/3 cups packed brown sugar
2/3 cup chestnut spread (crème de marrons)
2 large egg yolks, room temperature
2 tablespoons bourbon
1 tablespoon vanilla bean paste
2-2/3 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/3 cup sugar
BOURBON BROWN BUTTER ICING:
3 cups confectioners' sugar
1/4 to 1/2 cup warm whole milk (70° to 80°)
1 tablespoon bourbon
1 teaspoon vanilla bean paste
1/8 teaspoon salt

Directions

Preheat oven to 350°. Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly. Remove 1/2 cup cooled butter; set aside.
Add remaining browned butter and brown sugar to a large mixing bowl; beat until well combined. Add chestnut spread, egg yolks, bourbon and vanilla bean paste.
Combine the flour, cinnamon, baking soda, cream of tartar and salt; gradually add to brown sugar mixture and mix well.
Place sugar in a small bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Meanwhile, for the icing, in a medium bowl combine reserved 1/2 cup browned butter, confectioners' sugar, milk, bourbon, vanilla paste and salt. Dip each cookie top halfway into icing; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts

1 cookie: 125 calories, 5g fat (3g saturated fat), 20mg cholesterol, 63mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein.

I love the earthiness and nuttiness of chestnuts, so I try to use them in my holiday baking as much as I can. A few years back, I noticed they paired beautifully with rich browned butter, so I set out to develop a cookie that spotlighted this beautiful combination of flavors. Now, they can always be found on my holiday table! —Kristin Bowers, Gilbert, Arizona

Recipe Creator