I love the Fall. I love the smells, the colors and the sound of giants in padded uniforms slamming into each other all to get a leather ball into a small spot of field… Lordy. That just puts a big smile on my face.
So in honor of my favorite time of the year, I have experimented and come up with a fantastic Fall Cookie recipe, for which I have yet to name. If you guys make them, let me know what name comes to mind. Wait, let me amend that last statement…
If you guys make them and LIKE them, let me know what name comes to mind. That’s safer. /wink
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons of pumpkin spice
1 teaspoon ground nutmeg
2 sticks of butter @room temperature
1 cup firmly packed brown sugar
1/2 cup white sugar
2 tablespoons vanilla extract
1. Toast the pecans in a small skillet/frying pan at medium heat. Once you begin to smell their aroma, pull them off and put them through a food processor or a nut grinder/chopper. Be careful not to blacken them in parts. If this happens, pick out the ones with very dark spots or simply be ready for a VERY dark and rich cookie.-
2. Mix the first five ingredients thoroughly in a small bowl and set to the side.-
3. Beat together all wet ingredients, this being the brown sugar, white sugar and butter, adding the egg and vanilla extract once utter and sugars are smooth. Slowly begin adding the dry ingredients you pre-mixed earlier, a little at a time, allowing the flour to become fully mixed before you add any more.
4. Once wet and dry ingredients have been mixed well, add the toasted pecan pieces. I do prefer mine ground rather fine, since it spreads the toasted flavor throughout the dough and cookie, but some may prefer larger chunks. It is up to the baker! After the pecans are fully mixed into the dough, cover your bowl and chill in the fridge for 15-30 minutes.
5. With your oven at 375 degrees, ball up the dough and bake for 6-7 minutes, depending on your oven, TURNING the pan 180 degrees in the oven halfway through the cook time. Turning that pan a full 180 will ensure that the cookies are baking evenly and receiving the same amount of heat on all sides.