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.

Candied Ginger-and-Orange Icebox Cookies

Made by Ose - 2019

Source: Better Homes and Gardens

prep:30 mins  

chill:4 hrs 

bake:8 mins at 350° per batch

Yield:about 70 cookies

Ingredients

Ingredient Checklist

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• ⅓ cup finely chopped crystallized ginger
• 4 teaspoons finely shredded orange peel
• ¾ cup coarse white decorating sugar

Directions

Instructions Checklist

• Step 1

  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, crystallized ginger, and orange peel (mixture will be crumbly). Use your hands to knead the mixture until it comes together.

Instructions Checklist

• Step 2

  Divide dough into three portions. Shape each portion into about a 7-inch roll. Spread decorating sugar on waxed paper. Roll rolls in decorating sugar to coat. Wrap rolls in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice.

• Step 3

  Preheat oven to 350°F. Lightly grease cookie sheets. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Sprinkle each slice with some of the remaining decorating sugar.

• Step 4

  Bake for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire racks; cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per Serving:

46 calories; total fat 1g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 6mg; sodium 25mg; potassium 19mg; carbohydrates 8g; fiber 0g; sugar 4g; protein 0g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

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/