Cookies & Cosmetics: Too Faced Melted Lipstick in Nude & Brown Butter Pie Cookies


I’ve actually had this recipe for a while (since before Christmas) but couldn’t figure out what look it might pair with best. And then March and February combined to kick my family’s behind and it hit me that these cookies would have been perfect comfort food for my auntie- now they’ll be in memoriam of her.

My aunt was obsessed with pecan pie and had passed this same obsession on to the rest of my family, the point that whenever we got together for a family meal it was a new ‘tradition’ for someone to bring one for everyone to share! These cookies share a similar brown butter and sugar base, with a fantastic icing, but we’re modified by me to be nut-free so they were work-friendly – they are extra delicious with the pecans added though!

Brown Butter (Pecan Optional) Pie Cookies

[1] Cream together the following ingredients using an electric mixer until well combined and nice and fluffy.
1 cup browned butter, cooled but still liquid
1/2 cup white granulated sugar
1/2 cup brown sugar

[2] Mix together the following ingredients and then add to step [1]
1 egg
1 tsp vanilla
1 tablespoon milk

[3] Combine dry ingredients together before adding to steps [1] + [2] until just combined.
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

[4] Add 1/4 to 1/2 cup of pecan pieces at this time, if desired. Otherwise, chill dough for at least one hour but preferably overnight. Then bake at 35oF for 10 minutes, let rest on pan for 1-2 minutes, and finish cooling on rack or plate. 

Brown Sugar Icing

I am not normally a fan of icing, but this stuff is fantastic and like crack. If you like pecan pie you will LOVE this icing. It’s also more of a pour-icing than a spread-icing, so I just place the cookies together closely and pour on top of them; if the icing hardens before you finish you can melt it over low-heat on the stove again.

[1] Heat on medium heat and boil, stirring continuously – otherwise this will burn!
1 cup brown sugar
1/2 cup milk or cream (use at least 2%, but preferably half-and-half or whipping cream)

[2] Remove [1] from heat and then whisk until smooth. I used solidified brown butter for this, but otherwise you can use room temperature – not melted – butter.
1 tablespoon butter

[3] Turn the stove off but use the remaining warmth while you add in the powdered sugar. This ensures that the icing doesn’t harden too quickly!
1 1/2 cups powdered sugar

The icing on the cookies sets in about 5 minutes, and after 10-15 minutes you can go ahead and stack the cookies – they won’t stick together.


The icing on these cookies is pretty much the same shade as Too Faced Melted Nude… although it tastes far better! I finally tried the mini of this product after picking up a holiday set at Sephora sometime last year and promptly losing it until recently. I liked the coverage of the shades, but I’m not very fond of the foam applicator tip – I’d prefer a wand for precision. I didn’t notice a lot of hydration but the formula wears quite comfortably for 4-5 hrs and wasn’t extremely drying. Melted Nude is VERY nude on me – almost like wearing concealer! Not a look I normally go for, so after I took these selfies I think I put a pink gloss on top. Haha.

I will probably stick to the mini-sizes provided in holiday sets, but if you like liquid lipsticks these are worth checking out!

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