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
Total TimePrep: 25 min. + standing Bake: 10 min./batch
- 1/2 cup butter, cubed
- 1/2 cup fresh sage, thinly sliced
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 cup canned pumpkin
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Dash ground nutmeg
- Confectioners' sugar
- 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.
Nutrition Facts1 cookie: 69 calories, 4g fat (2g saturated fat), 17mg cholesterol, 79mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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