Pecan Pumpkin Spice Chocolate Chip Cookies

Chris and Astrid made these -

By Amanda Mack, courtesy of Bon Appétit magazine.

"Meet the Holiday Triple Threat Cookie," says baker Amanda Mack, the owner of Crust by Mack in Baltimore. A chocolate chip cookie spiked with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree. This recipe makes big cookies. To make 40–48 smaller cookies, use a No. 60 cookie scoop (about 1 Tbsp.) and bake about 10 minutes. 

   
Makes 20-24

Ingredients:
1 Tbsp. ground cinnamon
1½ tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cloves
3 cups (375 g) all-purpose flour
1¼ tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm
1½ cups (packed; 300 g) light brown sugar
1 cup (200 g) granulated sugar
3 large eggs
¼ cup canned pumpkin purée
1 Tbsp. vanilla bean paste or vanilla extract
4 oz. (112 g) semisweet chocolate, coarsely chopped
1½ cups (9 oz./255 g) dark chocolate chips
1½ cups (174 g) coarsely chopped pecans

Preparation:

Step 1: Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Step 2: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Step 3: Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.

Step 4: Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Step 5: Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Step 6: Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

Date Pinwheels

-first made 2017 by Sandy            REFRIGERATE

Bake: 350°F for 10 - 12 min

Ingredients:

·       8 oz. baking dates

·       1/3 cup sugar

·       1/3 cup water

·       1/2 cup finely chopped nuts

·       1/2 tsp vanilla

·       2 cups all-purpose flour

·       1/2 tsp baking soda

·       ¼ tsp salt

·       ¼ tsp ground cinnamon

·       1/2 cup shortening

·       1 cup packed brown sugar (used dark, should be light)

·       1 egg

·       1/2 tsp vanilla

Method:

1.  For filling: in a small saucepan combine dates, sugar and water and bring to boiling. Cook and stir over low heat for 1 to 2 minutes or til thick. Remove from the heat. Stir in nuts and ½ tsp vanilla. Cool thoroughly.

2.  Combine flour, baking soda, salt and cinnamon

3.  In a large mixer bowl, beat shortening for 30 seconds. Add brown sugar and beat till fluffy. Add egg and ½ tsp vanilla and beat well.

4.  Add flour mixture and beat till well mixed, stirring in last portion by hand.

5.  Cover and chill about 30 minutes or til easy to handle.

6.  On waxed paper roll dough into an 18 x 10-inch rectangle. Spread filling to within ½ inch of edges. Roll up jelly -roll style, beginning at long side. Pinch edge to seal. Cut roll in half crosswise. Wrap rolls and chill for several hours or overnight

7.  Cut into 1/4-inch slices. Place on a parchment covered baking sheet. Bake in a 350F oven for 10 to 12 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Makes about 72

Black Tea Cardamom Cookies with Black Tea Icing

By Eugene Jho                                                             Bake: 350F for 17-20 minutes

 Ingredients Cookies

• 2 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 bags Lipton Daring English Breakfast Tea
• 1 1/2 c. sugar
• 2 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cardamom
• 1/2 tsp. allspice
• 1/2 tsp. ground black pepper
• 1 c. unsalted butter, softened
• 1 egg
• 1/2 tsp. vanilla extract

 

Black tea icing

• 5 tbsp. whole milk
• 2 bags Lipton Daring English Breakfast Tea
• 1 1/2 c. powdered sugar

Directions

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English Breakfast tea bags and add tea leaves to the bowl.

2.  In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.

3.  In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined.

4.  Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake in preheated oven for 17 to 20 minutes. Let stand on baking sheet 2 minutes before removing to cool on wire racks.

5.  To make the icing, heat milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in milk for 3 minutes. Squeeze and remove bags. Whisk milk tea mixture into confectioners’ sugar until smooth. Using whisk, drizzle icing over cookies.

From: http://www.delish.com/entertaining/recipes/a50052/black-tea-cardamom-cookies-with-black-tea-icing-recipe/