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Blog Brown Sugar Pecan Cookies

Blog Brown Sugar Pecan Cookies

Thanksgiving is just a few weeks away, and I've started thinking about the menu for our family dinner. Of course, there are very few decisions to be made about the main course (cook the bird right-side up or upside-down, or both? place the stuffing inside or cook separately?); however, the side dishes and desserts always present an opportunity for change. While Thanksgiving is not about culinary risk-taking, you can certainly serve traditional ingredients in new ways. For instance, pecan pie is a dessert favorite but for many, it's just too rich after a big meal. Instead, I love to include crunchy pecans in a few different guises throughout the meal—spiced, as an appetizer; tucked into the stuffing; sprinkled over a casserole; and baked up in buttery brown sugar cookies. The recipe below is easy (you don't even need a mixer) and packed with flavor because the butter is browned until it has a nutty aroma. A teaspoon of cinnamon adds a warm undercurrent and the pecans are lightly toasted to bring out their best. These cookies store well, so you can bake them ahead. They're great to munch on, plain or frosted, and you can make decorating them a Thanksgiving-day project for any young guests you might have.

My favorite shapes for Brown Sugar–Pecan Cookies include the Turkey cookie cutter, the Pumpkin cookie cutter, and the Maple Leaf cookie cutter.

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