Y'all, I was a production machine this weekend. I woke up Saturday morning, made a pretty good frittata, had my first cup of coffee in four days (more on that later) and was ready to take the day down.
My mom came into town a couple weeks ago and while she was here we made serious baking plans full of cheesecake and cookies. Those baking plans were replaced with dinner plans and long story short, this all ended with me crawling out of bed at midnight to take the finally set cheesecake out of the oven, no cookies accomplished.
Back to this weekend. Lauren and I had finished hanging new curtains in the living room, and I was ready to stay on my DOING WORK train, so I pulled out this recipe. I love pecans and it has long been pumpkin season, so I was pretty excited.
OUTCOME SAYS: delicious. Make them now, because they are autumn in cookie form.
I think next time I'll skip the pumpkin spice and try more of a "brown butter pecan" cookie - because not too many things are better than the intensely rich nutty flavor of brown butter, but these are seriously good as is. Bake 'em, try 'em, and rejoice.
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons cream
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- pinch salt
- 2 cups pecan halves (roasted, unsalted), roughly chopped
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl and add the cream, and beat on low speed until well combined, about 1 minute.
- Stop, scrape down the sides of the bowl and add the flour, pumpkin pie spice, corn starch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and stir in pecans.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set.
- Stuff your face and thank the baking gods for butter.
Recipe originally from Averie Cooks, she does not suggest stuffing your face.
Side note: Don't let the poor quality of my photo influence your decision to make these cookies. Taking pictures for a blog is hard and not as easy as taking a selfie (which really isn't that easy either.) Bye, friends!