I made pumpkin butter the other day and it ended up making way more than I imagined it would. It’s absolutely delicious on toast, mixed into yogurt, on top of pancakes, etc. But there was still so much of it that I needed to come up with another way to
get rid make use of it. We are finally getting some crisp and cool weather around here in Los Angeles so I thought it would be a good time to try out some cookie recipes. Up until now, having the oven on for a couple hours was going to result in inhumane conditions in our house… and we have air conditioning. It’s just been that hot.
I decided to go with pecan wafers because it reminds me of home and every year around the holidays I get a little home sick. These cookies go great with coffee or tea and I think I’ll be enjoying them for breakfast for the next few days if they last that long.
Serves Makes about 16-18 cookies
Adapted from 101 Cookbooks
- 1 cup of Pumpkin Butter
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- scant 1 teaspoon salt
- 2 tablespoons + 1 teaspoon ground toasted pecans (about 3 Tablespoons pecan pieces, toasted and then ground up in the food processor)
- 6 ounces (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup brown sugar
- 2 large egg yolks
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F and position the racks in the top 1/3 of the oven.
- In a medium bowl whisk together the flour, baking powder, salt and ground pecans. Set aside.
- In a separate bowl, beat the butter until it is fluffy and creamy.
- Add the sugar and mix some more, scraping the sides of the bowl once along the way.
- Mix in the egg yolks one at a time and then vanilla extract, scraping the sides again if needed.
- Being careful not to over-mix, stir in the flour mixture by hand.
- Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least an hour.
- Roll out the dough thin as can be on a lightly floured surface – wafer thin, about 1/8-inch, and stamp out using the cookie cutter. I used a 2 1/2 inch cookie cutter and if yours is smaller or bigger the yield will be more or less. Just FYI.
- Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar.
- Bake for about seven minutes or until the cookie edges are just starting to turn golden brown. Remove from oven and cool completely on a rack.
- When you are ready to assemble the cookies, spread a heaping teaspoon of pumpkin butter on the “bottom side” of one of the wafers and then make a sandwich with another wafer.