If you love pecans, I’d like to introduce you to your new bliss: Pecan Spice Cookies.
These fat, rich cookies are full of pecan goodness with the perfect blend of spices to enhance that goodness even more.
I love pecans. I am always on the look-out for a good sale on them, because they are certainly a more-expensive nut.
I modified this from the original at Averie Cooks in a number of ways. The biggest change is that I made the flour half all-purpose and half bread flour. This changes the gluten development, leading to thicker, chewier cookies.
I also added honey, because honey is perfect with pecans and pumpkin pie spice!
The end result is a dreamy cookie that will keep for days and days, and make your belly happy on each and every one.
Bready or Not: Pecan Spice Cookies
These fat, luscious cookies require planning ahead, as the dough needs to chill overnight, at minimum. The dough can also be frozen. The baked cookies keep very well thanks to the addition of corn starch. Note that you can omit the bread flour and use all-purpose alone, but the cookies won't be quite as thick and chewy.
Ingredients
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 Tablespoon vanilla extract
- 1 Tablespoon honey
- 2 Tablespoons cream or half & half
- 1 cup all-purpose flour
- 1 cup bread flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- pinch salt only needed if pecans are unsalted
- 2 cups pecan pieces
Instructions
- In a big bowl, cream together the butter, brown sugar, white sugar, egg, vanilla, and honey. Mix for several minutes, until completely combined and fluffy. Add the cream and mix again.
- Scrape down the bowl, then add the dry ingredients: both flours, pumpkin pie spice, corn starch, baking soda, and salt. Blend until just combined. Fold in the pecans.
- Wrap the dough in plastic wrap and set in fridge to chill overnight or for several days. Dough can also be frozen.
- Preheat oven at 350-degrees. Use a tablespoon scoop or spoon--this will allow for big chunks of pecans--to dole out dough onto the pan. Flatten each dough ball slightly, as they will not spread much, and also try to avoid having pecan pieces on the very bottom, as they might burn.
- Bake for 9 to 10 minutes, until the cookies have set tops. Let the cookies cool on the sheet for 10 minutes, then transfer to a rack to finish cooling.
- Cookies will keep for at least a week in a sealed container at room temperature.
- OM NOM NOM!
