Pecan Pie Cookies

INGREDIENTS

Pecan pie filling:

• ½ cup (110g) packed light or dark brown sugar

• 2 tablespoon (30ml) 35% heavy whipping cream

• 1 large egg

• ½ teaspoon pure vanilla extract

• 1 tablespoon (15ml) corn syrup or maple syrup

• ⅛ teaspoon salt

• ⅔ cup (85g) coarsely chopped pecans

Cookie dough:

• ½ cup (113g) unsalted butter, softened

• ⅓ cup (65g) granulated sugar

• ¼ cup (55g) packed light brown sugar

• 1 large egg yolk

• ½ teaspoon pure vanilla extract

• 1 tablespoon (15ml) whole milk

• 1 ⅓ cups (190g) all purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon salt

For topping:

• ¼ cup (30g) chopped pecans (optional)

• 4 oz (113g) melted dark chocolate (optional)

INSTRUCTIONS

• Make the pecan pie filling. Combine all ingredients except for pecans in a small 1-quart stainless steel saucepan and whisk to combine. Add the pecans and place over medium heat. Cook while whisking constantly until it just begins to bubble and thicken, then let it bubble for 30 seconds. This will take 5-7 minutes. Immediately take it off the heat and pour it into a clean bowl. Let it cool completely and then refrigerate for about 1 hour until thoroughly chilled.

• Make the cookie dough. Combine softened butter, sugar and brown sugar in a large mixing bowl and mix by hand with a wide rubber spatula using the "creaming" method, or use an electric hand mixer on medium speed for about 2 minutes until pale and fluffy. Add egg yolk and vanilla and mix well. Mix in milk until combined.

• Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend well. Add the flour mixture to the butter mixture and fold it in until evenly incorporated and the dough is smooth.

• Cover the bowl and refrigerate, or (here's what I like to do) turn the dough out onto a large piece of plastic wrap and shape and roll it into a log that's about 10-inches long. Use floured hands to handle the sticky dough. Wrap it well and refrigerate for 1 hour or place it in the freezer for 30 minutes.

• Line 2 large cookie sheets with parchment paper.

• If you kept the dough in the bowl, use a 1-oz cookie scoop to scoop up about 2 tablespoon of dough and roll into smooth balls. Make sure you divide the dough evenly to make exactly 13 cookies. If you shaped the dough into a log, slice it into 13 equal portions. Roll each portion into smooth balls and place on prepared baking sheets spacing them 3 inches apart.

• Press a 1 teaspoon measure spoon down in the center of each cookie to create a deep divet. Push the sides up or squeeze the cookie towards the center just a bit to contain it as you make the divet. If the cookie dough cracks, just press it together. Spoon about 1 teaspoon of filling right into each indent. You will not use all the filling, and reserve the rest of the filling for finishing the cookies after they've baked. Place the trays in the fridge for 15 minutes while the oven preheats.

• Preheat your oven to 375 degrees F.

• Bake the cookies 8-10 minutes until the cookies are nicely golden brown around the edges and the filling starts to bubble. Transfer trays to a wire rack and let cookies cool for 5 minutes before transferring individually to the rack to finish cooling.

• Once cool, spoon a bit of the remaining filling on top of each cookie and sprinkle more chopped pecans on top if you'd like. I like to also drizzle with melted dark chocolate, but this is optional.

Namak Paara

½ cup all-purpose flour (plain flour or maida)

½ cup whole wheat flour

2 Tbsp fine semolina flour (sooji)

¾ tsp salt

¼ tsp carom seeds (ajwain)

2 Tbsp oil

⅓ cup water, adjust as needed

Oil for frying

Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs.

Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes.

Knead the dough for another minute and divide it into two equal parts.

Form each portion into a flat ball. Roll them into 9-inch circles with the thickness of salted crackers.

Prick the rolled dough all over with a fork to prevent the paras from puffing during frying.

Cut each rolled dough into pieces about half an inch wide and 2 inches long. Note: you can cut them into any shape you prefer.

Heat oil in a frying pan over medium heat.

The oil should be at least 1 ½ inches deep. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Add just enough namak paras so they can be easily turned while frying. Fry them until both sides are light golden-brown.

Once the namak paras cool to room temperature, they should become crisp.

Spicy Namak Paara:

2 cup All Purpose Flour Maida

¼ cup fine semolina sooji

1 tsp salt

1 tsp black pepper crushed, kali mirch

1 tsp chili flakes lal mirch

1 tsp cumin seeds jeera

1 Tbsp dried fenugreek leaves Kasuri Methi

4 Tbsp oil

¾ cup chilled water approx.

In a bowl, thoroughly mix all the dry ingredients: all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Then add the oil and mix well.

Gradually add the chilled water, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover and let it sit for at least fifteen minutes.

Knead the dough and divide it into two equal parts. Shape each part into a flat ball. Roll them into about 10-inch circles, ensuring they are not too thin.

Prick them with a fork all over the rolled dough, on both sides. This prevents the paras from puffing while frying.

Cut each rolled dough into pieces about 1/2-inch wide and 3 inches long. Note: you can cut them into any shape you desire.

Heat oil in a frying pan over medium heat.

The frying pan should contain at least 1-1/2 inches of oil. To check if the oil is ready, put a small piece of dough in the oil. It should sizzle and rise slowly.

Ensure you add just enough paras so they can be easily turned while frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.

After the Spicy Namak Paras have cooled to room temperature, they should become crisp.

Portugese Custard Tart

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm)

1 3/4 cups whole milk

2 tablespoons unsalted butter, plus more for greasing

1 cinnamon stick

1 3-inch strip of lemon peel

1 cup granulated sugar

2 1/2 tablespoons cornstarch

2 tablespoons all-purpose flour

4 large egg yolks

Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake.

Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium.

While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth.

When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout.

Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup).

Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack.