I woke up this morning with a yen for something pumpkin-y.
Like a pumpkin scone. Or a slice of pumpkin bread. Or pumpkin cake with spiced frosting. Or (when all else fails) pumpkin straight from the can.
What? Who said that?!
Alas, I spent last night cleaning (therefore –> no baking), so I was forced to suffer with one of these cookies instead. I was even gracious enough to bring a box into work today. My boss took one look at them and said, “Where are my brownies with pecans?”
Without missing a beat I replied, “Most likely at the store around the corner”.
….. ingrate ……
So tonight, after I try my hand at making Chicken Pad Thai (wish me luck) I’m thinking about making this chocolate pumpkin cake, and adding cinnamon and ginger to it. I absolutely adore those spices, so for me it’s a win-win deal. I get chocolate, pumpkin, AND the cinnamon/ginger combo… really, could it get any better than that?
Don’t answer that question, Mom….I know how you feel about chocolate and cinnamon……
Sables – adapted from Dorie Greenspan
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
2 large egg yolks, room temperature
1 tsp vanilla extract
grated zest of 2 oranges (or lemons, or limes, or whatever you fancy at that moment)
2 cups all purpose flour
1. Using an electric mixer, beat the butter on medium speed until smooth and creamy but not so much that it becomes light and fluffy. Add the sugars and beat for about 1 minute or until well blended. Add the vanilla extract and the zest and mix until smooth.
2. Reduce the speed to low and beat in the egg yolks until well combined. Add in the flour and mix on low speed until the dough comes together.
3. Portion the dough onto a parchment lined baking sheet using a tablespoon size cookie scoop, flatten them gently with your fingertips and chill, covered with plastic wrap, for at least an hour.
4. Preheat the oven to 35o degrees. Sprinkle the cookies with colored sugar and bake for 17-20 minutes, or until the edges are set. Allow to cool on the baking sheet for a bit before moving them to a wire rack to cool completely. Store in a airtight container, or freeze for longer storage.