November Fall Recipe Marathon - November 11th.
Pumpkin Spice Butter Pecan Sandies.
INGREDIENTS
1/2 c. (1 stick) butter
1 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 c. powdered sugar
1 large egg, divided
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 c. toasted pecans, finely chopped
2 tbsp. granulated sugar
1/3 tsp. freshly grated nutmeg
DIRECTIONS
In a medium pot over medium-low heat, lightly brown butter until just foamy, swirling pan occasionally, 4 to 5 minutes. Remove pan from heat and immediately add in pumpkin pie spice, vanilla, and salt, swirling pan to lightly toast spice until fragrant.
Whisk powdered sugar into the pot until completely smooth. Let cool slightly. Reserve 1 tablespoon egg white and set aside. Whisk remaining egg into the pot until mixture is smooth and emulsified. Fold in flours and pecans until no dry spots remain.
Place dough between 2 sheets of parchment paper. Using a rolling pin, roll dough to ¼" in thickness. Place dough on a baking sheet and transfer to the freezer for 30 minutes until hardened.
Preheat oven to 350°. Peel away one layer of parchment paper from your dough and place on a baking sheet. Use a 2" round cookie cutter to cut out cookies. Place cookies on baking sheet about 1" apart.
In a small bowl, combine granulated sugar and nutmeg. Dip the edge of cookies in reserved egg white, then roll in nutmeg sugar mixture.
Bake until cookies are just starting to turn golden on the edges, about 11 to 13 minutes.
Let cool completely before serving.
