Rustic Maple Pecan Cookies Recipes

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 COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.

RUSTIC MAPLE PECAN COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°; moderately butter cookie sheets.
• In a 3-quart saucepan, melt the butter and set aside to cool to tepid.
• Strain together the flour, salt, and baking soda; set aside.
• Using a wooden spoon, add the maple syrup to the butter, mixing well.
• Blend in the egg, orange juice, and maple and vanilla extracts.
• Whisk in the sugars, stirring until well combined and free of lumps.
• Stir in the dry ingredients in three additions, then fold in the nuts with a large rubber spatula.
• Using the tip of a teaspoon, drop mounds of dough the size of large walnuts onto the cookie sheets, placing them 2 inches apart.
• Bake for 12-14 minutes, until the edges just begin to brown, rotating the pans top to bottom and front to back toward the end of the baking time.
• Remove from oven and let stand for 2-3 minutes before loosening with a thin metal spatula; cool on wire racks.
• Store in airtight containers, layered between strips of wax paper, for up to 3 weeks; cookies may be frozen.
• *Rustic Maple Pecan Date Cookies--reduced chopped pecans to 3/4 cup; measure 1 cup loosely packed dates cut into 1/4 inch dice and toss them into 1 teaspoon flour to prevent them from sticking together; mix dates with the pecans and proceed as directed.

MAPLE-PECAN COOKIES

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.

MAPLE PECAN SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Spread the 1 cup of pecans in a small baking pan and toast in the oven, stirring frequently, for 6-9 minutes, or until lightly browned, be careful not to burn. Immediately turn out into a small bowl. Let stand until completely cooled; set aside.
• In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
• In a food processor, process the pecans and brown sugar continuously until the pecans are completely pureed and form a paste, 3-4 minutes -- scraping down sides of processor and bottom several times.
• Add the butter and process until well blended. Add the powdered sugar, maple syrup, egg yolk, and vanilla and process until very well blended and smooth. Add the flour mixture and process in on/off pulses just until evenly incorporated.
• Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion to a generous 1/8" thick; check the underside of dough and smooth out any wrinkles that form. Stack the rolled portions, paper and all on a baking sheet.
• Freeze for 30 minutes or until chilled and firm.The dough may be frozen for up to 24 hours, let thaw before using.Prehat oven to 350*.Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining portions chilled, gently peel away, then pat one sheet of wax paper back into place. Flip dough over, then peel off and discard the second piece of paper. Using a.
• 1 1/2-1 3/4" round or oval, scalloped or fluted cookie cutter, cut out cookies.if at any point the dough softens too much to handle easily, transfer dough to freezer to firm up.Using a spatula, carefully transfer the dough to the baking sheets, spacing about 1 1/2" apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Lightly sprinkle half the cookies with the finely chopped pecans, patting them down to embed them slightly -- these rounds will be the sandwich tops.
• Bake the cookies one sheet at a time in the upper third of the oven for 6-8 minutes or until just tinged with brown and slightly darker around the edges. Reverse sheets halfway through from front to back to ensure even browning.Transfer sheet to wire rack and let set 2-3 minutes so cookies firm up slightly.Using a spatula, transfer cookies to wire rack to cool completely.
• BUTTERCREAM.
• in a small heavy saucepan, bring the maply syrup to a simmer over medium-high heat. Simmer briskly for 2 minutes.
• Remove from heat.let cool slightly.
• Pour the syrup into the food processor. Let stand until barefly warm.
• Add the powdered sugar, butter and vanilla and process just until well blended and smooth. Spread a generous measuring teaspoon of buttercream over the underside of each untopped round.Cover each with a pecan-topped round.
• Gently press down and then adjust the top if necessary.
• Store in an airtight container for up to 1 week or freeze up to one month.