Pumpkin Butter Filled Pecan Wafers

These pumpkin butter filled pecan wafers are made with nutritious pumpkin. It's a very nutritious fruit, rich in vitamin C, E, antioxidants and they're even one of the best sources for beta-carotene (a pigment that gives pumpkins the deep orange color), which converts to Vitamin A once in the body."

Pumpkin Butter Filled Pecan Wafers

Prep Time

20 minutes

Cook Time

7 minutes

Serves

-  

This recipe for Pumpkin Butter Filled Pecan Wafers is another in our series from Delightful Table’s lead cooking instructor Scheherezade Daftary.

Daftary shares her love of pumpkin:

“Pumpkins are a very nutritious fruit, rich in vitamin C, E, antioxidants and they’re even one of the best sources for beta-carotene (a pigment that gives pumpkins the deep orange color), which converts to Vitamin A once in the body.”

Ingredients

  • 1 cup pumpkin butter
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 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

Preparation

  • 1 Preheat oven to 350°F and position the racks in the top 1/3 of the oven.
  • 2 In a medium bowl whisk together the flour, baking powder, salt and ground pecans. Set aside.
  • 3 In a separate bowl, beat the butter until it is fluffy and creamy.
  • 4 Add the sugar and mix some more, scraping the sides of the bowl once along the way.
  • 5 Mix in the egg yolks one at a time and then vanilla extract, scraping the sides again if needed.
  • 6 Being careful not to over-mix, stir in the flour mixture by hand.
  • 7 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.
  • 8 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.
  • 9 Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar.
  • 10 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.
  • 11 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.

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