- 1 1/2 cups sugar + more for rolling
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 14 TBSPS unsalted butter 1 3/4 stick at room temperature
- 2 tsps vanilla extract
- 1 egg yolk
- 1/2 cup 100% pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
1 cup (about 110 grams) pecans
2 cups (250 grams) all-purpose flour
1 cup (225 grams or 2 sticks) unsalted butter, softened
2/3 cup (80 grams) confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons (25 grams) turbinado (raw) sugar
Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles (I skipped the last cut into triangles). Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.
- 1 1/4 cups whole hazelnuts
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- Confectioners’ sugar, for dusting
- 1 cup seedless raspberry jam
Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
Lightly sift confectioners’ sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.
- 2 cups all-purpose flour, (spooned and leveled)
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 ounces) semisweet chocolate chips