Maple Brown Sugar Cookies With Jerky And Pecans Recipes

MAPLE BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHEWY MAPLE PECAN COOKIES

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.

MAPLE PECAN BROWN SUGAR COOKIES

Steps:

• Preheat the oven to 350°F
• In a medium bowl combine the dry ingredients (flour through salt).
• In a separate bowl beat butter and sugar until lightened.
• Add maple syrup and egg, beat until fully combined.
• Stir in the dry ingredients and then fold in the the chopped pecans.
• In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar.
• Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture.
• Place the balls onto a parchment lined baking sheet and squash lightly.
• Bake approximately 10 minutes or until lightly browned around the edges.

MAPLE AND BROWN SUGAR SPICED PECANS

Steps:

• Cover a large baking sheet with foil, wax paper or a silpat mat.
• In a small bowl, combine salt and pumpkin pie spice mix; set aside.
• In a large, nonstick skillet or cast iron skillet, toast pecans over medium heat, stirring frequently for about 4 to 5 minutes until they just start to brown and smell toasted. Watch them carefully. Don't let them brown too much.
• Add butter and allow it to melt. Stir pecans to coat the pecans in butter.
• Add the salt and pumpkin pie spice mix, stir until the spices are evenly distributed.
• Add the brown sugar, water and maple flavoring and stir until the pecans are evenly coated and the mixture is sticky, about 1 1/2 to 2 minutes.
• Pour the pecans on the prepared baking sheet, separate them with a fork and allow to cool before eating.
• Store in an airtight container.