King Cake Cookies

Products Used

Ingredients

*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.

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.

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