Those of us who savor cooling days and crisp nights are happily savoring the week we’ve been given. What a refreshing way to welcome October. The changing season brings with it an appetite for “fall flavors” — cinnamon, pumpkin spice, brown sugar, cranberries, pecans, apples. There’s something about them woven through the snuggly, cozy ambience of autumn. And they make the house smell pretty awesome, too.
What better time for fall cookies? Maybe cinnamon roll macarons inspired by the classic cinnamon roll will be a new family favorite. Or caramel pecan shortbread cookies topped with chocolate and pecans. Or maybe cranberry chip cookies chock of sweet berries, chocolate chips and nuts. There will be time enough for pies and cakes as Thanksgiving and Christmas inch closer. For lunches, brunches, snacks or neighborly happies, today’s cookie recipes provide plenty of ways to wrap our taste buds around autumn and the hope that we can soon put the weird, unsettling spring and summer behind us, that we’ll be able to celebrate the holidays ahead “normally,” that the new season brings with it breath of renewal.
GLAZED MAPLE SHORTBREAD COOKIES
Prep: 25 minutes+chilling
Bake: 20 minutes/batch+cooling
Makes 1 1/2 dozen
1 cup butter, softened
1/4 cup sugar
3 tablespoons cornstarch
1 teaspoon maple flavoring
1-3/4 cups all-purpose flour
Glaze:
3/4 cup plus 1 tablespoon confectioners’ sugar
1/3 cup maple syrup
(Source: tasteofhome.com/Lorraine Caland)
CARAMEL PECAN SHORTBREAD
Prep: 30 minutes+chilling
Bake: 15 minutes/batch
Makes about 4 dozen
3/4 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Filling:
28 caramels
6 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners’ sugar
3/4 cup finely chopped pecans
Icing:
1 cup semisweet chocolate chips
3 tablespoons evaporated milk
2 tablespoons butter
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Pecan halves
(Source: tasteofhome.com/Dorothy Butler)
CRANBERRY CHIP COOKIES
Prep: 10 minutes
Bake: 15 minutes/batch
Makes about 6 dozen
1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 1/2 cups dried cranberries
3/4 cup chopped pecans
1/2 cup English toffee bits or almond brickle chips, optional
(Source: tasteofhome.com)
CINNAMON ROLL MACARONS
Prep: 45 minutes
Bake: 10 minutes/batch
Makes 5 dozen
4 large egg whites
1 1/2 cups almond flour
1 1/4 cups confectioners’ sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
Filling:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
1-1/2 cups confectioners’ sugar
Additional ground cinnamon
(Source: tasteofhome.com)
CARAMEL-APPLE SHORTBREAD COOKIES
Prep: 35 minutes+chilling
Bake: 10 minutes/batch
Makes 3 dozen
1 cup butter, softened
2/3 cup confectioners’ sugar
2-1/4 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1/3 cup finely chopped dried apple chips
15 caramels
2 tablespoons heavy whipping cream
Additional finely chopped dried apple chips, optional
(Source: tasteofhome.com/Amber Taylor)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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