Temperatures inevitably turn crisp and chilly this time of year, trees lose their leaves, and we find ourselves drawn to the warm spices of Autumn, bringing a comfort to our senses as we exchange seasons. Some call it the season of “Pumpkin Spice”.
But pumpkin doesn’t always attend these spices, as this recipe for Pecan Spice Cookies fragrantly demonstrates. Like pumpkins, pecans are also harvested in the fall, but by contrast, with very little fanfare. Pecans are chock full of vitamins and minerals, but that’s not the only reason we eat them. They are rich and delicious!
These cookies not only contain chopped pecans, but each one is topped with a pecan…a “crown”, if you will, and a most suitable coronation it is! These cookies can be soft baked or baked until crisp. If they get a little too crisp for your liking, store them in an airtight container with a slice of apple. They will soften up in no time.
Make and enjoy these cookies for Thanksgiving, and you may just find yourself adding them to your Christmas Cookie baking repertoire as well!
Pecan Spice Cookies
- 1/2 cup butter softened
- 1 1/4 cup brown sugar
- 1 large egg
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/3 cup pecans chopped
- 4 dozen pecan halves
- Preheat oven to 375°F. In a medium sized bowl (or bowl of a stand mixer) cream butter, sugar and egg together until light and fluffy.
- Sift flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg together and add to butter mixture stirring just until combined. Stir in chopped pecans.
- Roll dough into 1-inch balls, and place on a baking sheet. Top each cookie with a pecan half (domed side up), pressing slightly into cookie. Bake for 8-10 minutes.
- Let cool for a few minutes before transferring to wire rack to cool completely.