Bourbon Street Pecan Spice Cookies
3/4 c. butter, softened
2 c. Chef Paul Prudhomme's Sweetie Magic
1 tsp. Chef Paul Prudhomme's Ancho Chile
1 whole egg
2 Tbsp. cane syrup
2 tsp. baking soda
3 1/4 c. all-purpose flour
1/2 c. currants
1/2 c. roasted pecans, coarsely chopped
1 Tbsp. minced fresh ginger
1 Tbsp. orange zest
how to prepare
Place the butter in a kitchen mixer fitted with a whisk attachment. Process the butter at medium speed and gradually add the Sweetie Magic and Ancho Chile. When the mixture is light colored and fluffy, add the egg and cane syrup. Continue to process at medium speed until the ingredients are well mixed. Add the baking soda. Reduce the speed to low and gradually add the flour. When the flour is fully mixed in, add the currants, pecans, ginger and orange zest. Process until the ingredients are mixed in, then remove the cookie dough from the mixer.
Cover and refrigerate the cookie dough until cold, 2 – 3 hours.
Preheat the oven to 350°.Roll pieces of the dough into 2-inch balls and place about 3 inches apart on an ungreased baking sheets. Bake the cookies at 350° for 20-25 minutes, or until have spread, but are still soft to the touch. Remove the cookies from the oven and place on a sheet pan or wire rack to co