Sweet, salty, nutty, buttery, moist, and complex: Browned butter rum pecan pudding cookies, my most successful experiment to date!

I have never shared my recipes publicly before, but this one will stand out as a shining moment in my baking history for years to come. This recipe will be passed on to my children, and their children, and maybe even their childrens' children. It is the single best thing I have ever baked.

You will need:

• 1 cup all-purpose flour, sifted
• 1/2 cup golden brown sugar
• 1/2 cup salted butter [one stick]
• 1 [3.4 - 4 oz.] package instant white chocolate pudding mix
• 1 - 1 1/2 Tbsp spiced rum to taste [subst. 2 tsp - 1 Tbsp rum extract]
• 1 tsp vanilla extract
• 1 tsp maple extract
• 1 1/2 tsp salt
• 1/2 cup finely chopped pecans
• 1 large egg
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda

Yield: 15 cookies

Preheat oven to 375°.

Melt butter in pan and simmer over low heat, wisking occasionally until frothy and golden brown. Remove from heat and set aside.

Combine egg, rum, extracts, brown sugar and baking soda in quart size bowl. Add cooled butter and beat until creamy.

Wisk in pudding mix, 1 tsp of your cinnamon and 1 tsp salt. Slowly add flour, kneading final dough with clean hands for best results.

Portion dough into Tbsp sized balls.

On a plate combine pecans and remaining 1/2 tsp salt. Roll dough balls in mixture and drop on ungreased baking sheet about 2 inches apart. Sprinkle remaining tsp cinnamon evenly over all balls and garnish with a hefty hit of brown sugar each.

Bake 7-8 minutes for soft cookies, or until toothpick inserted in cookie comes out clean. Up to 10 minutes if you prefer crisp.

Sprinkle clove sparingly over cookies while hot. Allow to cool.

Enjoy!

bon appetit