Pain d'Epices Snickerdoodles

INGREDIENTS

  • 2 ¾ cups all-purpose flour 
  • 1-2 Tbsp of The French Longhorn (TM) Pain d'Epices
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt 
  • 1 cup unsalted butter, just softened
  • 1 ½ cups sugar 
  • 2 eggs
  • 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F

2. In a large bowl, mix flour, Pain d’Epices spice, cream of tartar, baking soda, and salt together. Set aside.

In a stand mixer, cream together butter
(barely softened) and sugar. Add eggs and vanilla and blend well.

3. Add dry ingredients to wet ingredients and mix well.

4. In a small bowl, combine remaining ⅓ cup sugar and 1 tablespoon Pain d’Epices spice.

5. Use a small cookie scoop to scoop out dough, roll into a ball and then roll
into the spice/sugar mixture - twice.

6. Place 2 inches apart on an ungreased cookie sheet.

7. Bake for 8 - 10 minutes. Let sit on the cookie sheet for a few additional
minutes before removing to a wire rack to cool.

Pain d'Epices spice

Pain d’Epices Pumpkin Pie

INGREDIENTS

  • 1 (15oz) can of pumpkin puree
  • 3 egg yolks
  • 1 large egg
  • 1 (14oz) can sweetened condensed milk
  • 1/2 tsp fine salt
  • 2 tsp The French Longhorn’s Pain
    d'Epices     spice blend
  • 1 (9”) unbaked pie crust

INSTRUCTIONS

Preheat oven to 425F.

Mix all the ingredients together.

Pour into the crust and place the pie in the center of the oven.

Bake at 425F for 15min

Then lower the oven temp to 350F and bake for 30-35min.

Test for doneness 1” from the edge.

Let the pie rest and cool completely

Pain d'Epices Spice