Butter Pecan Cookies

• 1 and 1/4 cup of La Nogalera Chopped Pecans
• 2 and 1/2 cups all-purpose flour
• 1 tablespoons cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 8 ounces unsalted butter, melted until browned
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 Tablespoon vanilla extract
• 2 large eggs plus 1 egg yolk
• 16 La Nogalera pecan halves, for decoration, optional.

1. In a large bowl combine flour, cornstarch, cinnamon, and baking soda, then set aside until needed.
2. In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. The butter will develop into a rich amber color, and it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
3. Add both sugars into the mixing bowl and whisk well to combine.
4. Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
5. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the La Nogalera pecans.
6. Cover bowl and refrigerate for 4 hours.
7. Preheat the oven to 375 degrees (F).
8. Using a large cookie scoop, place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
9. Firmly press a La Nogalera pecan half on top of each ball of cookie dough.
10. Sprinkle warm cookies with salt.
11. Allow cookies to cool on the pan for 15 minutes.

Pumpkin Pecan pie bites

• 1/2 cup of La Nogalera pecans
• 4 oz cream cheese, softened
• 4 oz butter, softened
• 1/4 cup powdered sweetener
• 1/2 cup pumpkin puree
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• pinch allspice
• pinch cloves
• pinch salt

1. In a mixing bowl, whisk together the softened cream cheese and butter until well combined. If necessary, you can soften the cream cheese and butter mixture further in short, 15 second bursts in the microwave.

2. To the cream cheese mixture, add the sweetener, pumpkin puree, vanilla, salt and spices. Stir well to combine.

3. Divide the mixture into greased or paper-lined mini muffin tins, or silicone molds.

4. Top each bomb with a pecan half.

5. Freeze for 2-3 hours until firm.

6. Store, well-wrapped, in the refrigerator or freezer.