Pecan Cookies With Cranberry Ice Cream And Pumpkin Sauce Recipe

PECAN COOKIES: 3/4 cup flour 3/4 cup cake flour 1 cup confectioner’s sugar
1 cup pecans, toasted and finely chopped 1/2 cup brown sugar
3/4 cup unsalted butter — softened 1 egg yolk 1 teaspoon
vanilla extract PUMPKIN SAUCE: 1/4 small pumpkin, split in half,
seeded 1/2 teaspoon nutmeg 1/2 cup maple syrup 1 each cinnamon stick 3 each
cloves 1/4 teaspoon turmeric 2 cups cream

TO MAKE ICE CREAM:

In a sauce pan, combine orange juice, Grand Marnier and star anise; bring
to a boil and flame until all the alcohol is burned. Strain into another
sauce pan, add remaining ingredients and simmer for about 10 minutes.
Strain cranberry skins and freeze, following ice cream freezer TO MAKE
PECAN COOKIES:

Preheat oven to 325 degrees. Mix first four ingredients and set aside.

In a mixer, cream brown sugar and butter; add egg yolk and vanilla; at
medium speed add slowly remaining ingredients until incorporated; chill
dough wrapped in plastic film. Roll dough on a floured surface to 1/2-inch
thick; cut desired shape with a cookie cutter or knife and place them on
parchment paper in a sheet pan and cook for 10 to 12 minutes. Keep in an
airtight container until serving time.

TO MAKE PUMPKIN SAUCE:

Blanch pumpkin seeds for 5 minutes in boiling water, then roast them at 400
degrees for 5 minutes with 1 tablespoon of confectioner’s sugar. Cook
pumpkin in oven, meat side down, for 1 hour; remove skin and set aside. In
a sauce pan combine cream, maple syrup, nutmeg, cinnamon, clove and
turmeric and bring to a boil; strain and blend cream mixture with pumpkin;
let cool.

Serve 2 ounces of sauce into four plates; place a cookie in the middle and
scoop ice cream on top. Garnish with pumpkin seeds and more cookies.