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.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

More TFC