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.

Double Chocolate Chunk Orange Cookies

https://www.mccormick.com/recipes/dessert/double-chocolate-chunk-orange-cookies
Sandi - Connie's friend - came to help - even with a cast still on her broken wrist!
This was one of the recipes she rocked
PREP:	20 minutes			Cook time:	10 minutes
Temp:	350°F			Makes:	24
Ingredients:
2	cup	flour
2/3	cup	cocoa powder, unsweetened
0.25	teaspoon	salt
1	teaspoon	baking soda
1	cup	butter, softened
1	cup	granulated sugar
2/3	cup	light brown sugar, firmly packed
2	large	eggs
1	teaspoon	Orange Extract
6	ounces	baking chocolate coarsely chopped, semi sweet
1	cup	chopped pecans
Method:
1	Preheat oven to 350°F.
2	Line baking sheets with parchment
Dough Steps:
3	Mix flour, cocoa powder, baking soda and salt in medium bowl.
	Set aside.
4	Beat butter and sugars in large bowl with electric mixer on medium speed
	until light and fluffy.
5	Add eggs and extract; mix well.
6	Gradually beat in flour mixture on low speed until well mixed.
7	Stir in chocolate and pecans.
Baking Steps:
8	Drop by rounded tablespoons about 2 inches apart
9	Bake 8 to 10 minutes or just until cookies are set.
10	Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Pecan Meltaways

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
From: https://www.tasteofhome.com/recipes/pecan-meltaways/

• Total Time: Prep: 15 min. + chilling Bake: 10 min./batch

• Makes: 4 dozen   350F  10-12 minutes  Refrigerate

  Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

  
  

  Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
  • Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

  
  
  
  Test Kitchen Tips
• This recipe will taste great with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
• Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
• Check out more of our favorite snowball cookie recipes.

Nutrition Facts

1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.




 

Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

Cherry Christmas Slices

325°F 10-12min   YIELD: 11 dozen cookies         REFRIGERATE

http://www.tasteofhome.com/recipes/cherry-christmas-slices

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. Vanilla

4 eggs

2-1/4 cups all-purpose flour

2 cups red and green candied cherries, halved

1 cup pecan halves

·        In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour

·        Shape dough into three 10 inch rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8 inch slices.

·        Place on ungreased (parchment lined) baking sheets. Bake at 325 for 10-12 minutes or until edges are golden brown. Cool on wire racks.

 

Nut Cups - Debbie's

REFRIGERATE   325F  30 Minutes
Crust:
1 - 3 oz pkg cream cheese
1 stick butter (1/2 cup)
1 cup flour
pinch of salt

combine as for pie crust. Form into balls and refrigerate for one hour.
Remove from refrigerator and press balls into miniature ,muffin tins to form cups.

Filling:
3/4 to 1 cup chopped pecans
3/4 cups brown sugar (packed)
1 tsp vanilla
2 Tbsp melted butter
1 egg
1/4 tsp salt

Put one teaspoon of filling in each  cup.  Bake 30 minutes  at 325 F
Do not grease tins.

When cool sprinkle with powdered sugar.

Cheesecake Slices - 2011 by Ose

CHEESECAKE SLICES –

Coat the lemony cheesecake rolls in a graham-cracker-and-nut “crust” before slicing and baking.

¾ cup butter (no substitutes), softened

1 3 oz. package cream cheese, softened

¾ cup sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

2 teaspoons finely shredded orange peel

1 teaspoon vanilla

2 cups all-purpose flour

¼ cup finely chopped pecans

¼ cup finely crushed graham crackers

Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, orange peel, and vanilla; beat until combined, scraping sides occasionally. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 30 minutes or until easy to handle.

Shape each portion of dough into an 8-inch-long roll. Stir together nuts and graham crackers in a small bowl; place mixture on a sheet of waxed paper. Roll the dough rolls in mixture to coat evenly; press mixture lightly into the dough. Wrap each roll in plastic wrap or waxed paper. Chill for 2 to 24 hours.

Cut dough into ¼-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool. Makes 60.

Cranberry-Pecan Bars

350°F YIELD: 36 bars

1 cup all-purpose flour
2 tbsp. Sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
1 ¼ cups sugar
2 tbsp. All-purpose flour
2 beaten eggs
2 tbsp. Milk
1 tbsp. Finely shredded orange peel
1 tsp. Vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tbsp. Sugar. Using a pastry blender, cut in the margarine till mixture resembles coarse crumbs. Stir in ½ cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2” baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile in a large mixing bowl combine the 1 ¼ cups sugar and the 2 tbsp. Flour. Stir in the eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and ½ cup pecans. Spread over partially baked crust. Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.

Chocolate Peanut Butter Globs

(Makes 20 to 22 cookies)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon

    

6 tablespoons (¾ stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d’Oro
2 teaspoons pure vanilla extract
¾ cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnut halves (chopped)
1 cup whole pecan halves (chopped)
2/3 cup peanut butter chips, such as Reese’s

Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
http://barefootcontessa.com/recipes.aspx?RecipeID=895&S=0

Pecan Pie Squares

350°F YIELD: 60 squares
Crust:
3 cups all-purpose flour
¾ cup butter or margarine, softened
1/3 cup sugar
½ tsp. salt

Heat oven to 350°F.
Grease jelly roll pan, 15.5”x10.5”x1”
Beat flour, butter, sugar, and salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry.)
Press firmly in pan.
Bake about 20 minutes or until light golden brown.

Filling:
4 eggs, slightly beaten
1 ½ cups sugar
1 ½ cups corn syrup
3 tbsp. Butter or marg, melted
1 ½ tsp. Vanilla
2 ½ cups chopped pecans (can sub walnuts)

Mix all ingredients except pecans in large bowl until well blended.
Stir in pecans.
Pour filling over baked layer; spread evenly.
Bake about 25 minute or until filling is set.
Cool completely.
Cut into 10 rows by 6 rows.

Russian Tea Cakes

Bake 8-9 min 400F
1 cup butter or margarine softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts
Powdered sugar

Heat over to 400F.
Beat butter, ½ cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1” balls.
Place about 2” apart on ungreased cookie sheet.
Bake 8-9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
About 48 cookies.

OPTION: Finely chop cherries and add to dough, or place dough around whole maraschino

Caramel-Pecan Tarts

Family Favorite. Make double batch - half without nuts for the fussy people. Put half a nut on top of the nut ones to differentiate.
Use mini muffin liners for ease of removal.

20 min 350°F

YIELD: 2 dozen cookies
1 cup all purpose flour
½ cup margarine or butter, softened
¼ cup powdered sugar
¾ cup packed brown sugar
1 tbsp. margarine or butter, softened
1 egg, slightly beaten
1 tsp. Vanilla
¼ tsp. Salt
½ cup chopped pecans (if using, place half nut on top so can tell with nuts apart)

Heat oven to 350°F. Mix flour, ½ cup margarine and the powdered sugar. Divide into 24 equal pieces. (Keep dividing in half or thirds) Press each piece against bottom and side of ungreased small muffin cup. 13/4” x 1” Do not allow pastry to extend above tops of cups.
2009 suggestion: after making dough, roll out and cut out circles to fit cups. put in that way - should speed up fitting dough into cups.
Mix remaining ingredients. Spoon scant tbsp. mixture into each muffin cup. Bake until filling is set and crust is light brown, about 20 minutes. Cool in muffin cups 20 minutes. Remove from muffin cups with tip of knife; cool on wire rack.
2011 made by Debbie

2012 made by Boug. Debbie made her Nut Cups.
note- in 2012 - with nuts have white papers. Without nut have colored papers.

Only difference between Caramel Pecan and Caramel Tarts are we leave the nuts out of the Caramel Tarts.

Chocolate Cookie Slices

One of my personal favorites, but, they always turn out a bit dry.
I usually don't bother frosting these, might help with the dryness.

8 min 400°F

YIELD: 8 dozen cookies REFRIGERATE
1 ½ cups powdered sugar
1 ¼ cups margarine or butter, softened
1 egg
3 cups all-purpose flour
½ cup cocoa
¼ tsp. Salt
1 ½ cups finely chopped pecans

Mix powdered sugar, margarine and egg. Stir in flour, cocoa and salt. Cover and refrigerate 1 hour. Divide into halves. Shape each half into roll about 1 ½” in diameter. Roll in pecans. Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°F. Cut rolls into 1/8” slices. (If dough crumbles while cutting, let warm slightly.) Place about 1” apart on ungreased cookie sheet. Bake about 8 minutes. Remove immediately from cookie sheet; cool. Frost with fudge frosting if desired.

Fudge Frosting

Use with Chocolate Cookie Slices REFRIGERATE
1 cup sugar
1/3 cup milk
¼ cup shortening
2 oz unsweetened chocolate
¼ tsp. Salt
1 tsp. Vanilla
Heat sugar, milk, shortening, chocolate and salt to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in bowl of ice and water. Beat until thick and cold; stir in vanilla.

Carmel Pecan Cookies

350F - 12 to 15 minutes - yield = 32 cookies (may want to double)

1/2 cup packed brown sugar

1/2 cup butter, softened

2 tablespoon water

1 teaspoon Vanilla

1 1/2 cups all purpose flour

1/8 teaspoon salt

8 vanilla caramels

160 pecan halves (about 2 1/4 cups)

Heat oven to 350F

Beat brown sugar, butter, water and vanilla in large bowl with electric mixer on medium speed.

Stir in flour and salt

Cut each caramel into 4 pieces with kitchen scissors.

For each cookie, group 5 pecan halves on parchmented cookie sheet.

Shape 1 teaspoon dough on top of pecans - press down firmly onto nuts.

Place caramel piece on top.

Bake 12 to 15 minutes - until set but not brown. Immediately remove from cookies sheet to wire rack.

Original directions called for nuts to hang out underneath cookies - when I tried it that way, the nuts fell off the cookies. My niece Sami tried them this way and it worked well.

made by Sami 2009, 2011