My friend Ali is a very coveted young lady. In fact, lately, it seems that the majority of my boy friends are developing crushes on her. I don’t blame them: she’s a high-spirited, low-maintenance, smart, funny, beautiful girl. And, after googling her, I discovered that, at the tender age of fourteen, she submitted a fantastic recipe for cookies to a website where, twelve years later, the recipe is still receiving five out of five stars, with heavy traffic.
Not that she needs the extra boost, but Ali’s recipe for Pumpkin Pecan White Chocolate Cookies is tasty enough to make any man swoon.
2¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
1 cup (2 sticks) unsalted butter
1½ cups dark brown sugar
1 cup solid pack pumpkin puree
2 eggs
1 teaspoon vanilla extract
10 ounces white chocolate
½ cup pecan halves
1.Preheat the oven to 300°. Chop the white
chocolate into chunks.
2.In a large bowl, cream together the butter and the brown sugar until smooth. Beat in the eggs and the vanilla then stir in the pumpkin puree until well blended.
3.In another bowl, combine the flour, baking soda and pumpkin pie spice. Stir the dry mixture into the wet one.
4.Fold in the white chocolate chunks and the pecans. You might want to toast the pecans for a nuttier flavor.
5.Grease a cookie sheet and drop heaping spoonfuls onto the prepared cookie sheets, at least two inches apart.
6.Bake for 20-22 minutes, until the bottoms are lightly browned. Cool 5 minutes on baking sheets before removing and cooling on a wire rack.
The recipe yields about 36 cookies and the cookies are still great if frozen and then thawed within a month.
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