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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
