Maple Pecan Cookies Recipes

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MAPLE-PECAN COOKIES



Maple-Pecan Cookies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Yield Makes about 35

Number Of Ingredients 6

1 cup plus 2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon light brown sugar
1 teaspoon maple extract
2 1/4 cups self-rising cake flour
35 (approximately 1/2 cup) pecan halves
2 baking sheets, lined with parchment or wax paper or greased

Steps:

  • Preheat the oven to 325 F.
  • Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
  • Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
  • Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.

CHEWY MAPLE PECAN COOKIES



Chewy Maple Pecan Cookies image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup maple syrup
1 large egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon fine sea salt
1 1/2 cups finely chopped pecans
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
  • Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
  • Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
  • Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

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