Best Pumpkin Sage Beurre Noisette Cookies Recipes
PUMPKIN SAGE BEURRE NOISETTE COOKIES
In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. -Jill LeMasters, Ravenna, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 26 cookies
Number Of Ingredients 14
Steps:
- In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm., Preheat oven to 375°. In a large bowl, cream sage butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SAGE BEURRE NOISETTE COOKIES
In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. -Jill LeMasters, Ravenna, Ohio
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm., Preheat oven to 375°. In a large bowl, cream sage butter and sugars until light and fluffy. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture., Drop dough by rounded tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
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