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Spirited Butternut Pecan Cookies

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tender tasty and dare I say "healthy"

Ingredients

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1 1/2 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt or table salt

1/2 cup unsalted butter, softened

2/3 cup packed light brown sugar

1/3 cup granulated sugar

1 egg yolk

1/4 cup mashed butternut squash

1 tablespoon Jack Daniel’s whiskey

1 teaspoon vanilla bean paste

2 tablespoons demerera or turbinado sugar

36 pecan halves

Instructions

  1. Heat oven to 350F. Line baking sheet with parchment paper.
  2. In medium bowl, whisk flour, spice, baking soda and salt; set aside. In large bowl, with an electric mixer, beat butter, brown sugar and granulated sugar for 5 minutes or until light and well mixed. Add egg yolk; blend well. Add squash, whiskey and vanilla bean paste; blend well.
  3. Add flour mixture; stir with a spatula or wooden spoon until well blended.
  4. Using a cookie scoop or tablespoon drop cookie batter onto prepared baking sheet.
  5. Press 1 pecan into center of each cookie. Sprinkle each with a pinch of demera sugar.
  6. Bake 12 to 14 minutes or until golden brown around edges.