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.”
- 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
- 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.