Thursday, December 18, 2014

Butter Pecan Maple Cookies

Butter Pecan Maple Cookies

It's hard to choose what my favorite nut is, but if I had to pick just one, it would be pecans. These butter pecan maple cookies, a recipe from Inspired by Charm, showcase the nut perfectly, which goes so well with maple.

Butter Pecan Maple Cookies
Adapted from a recipe by Inspired by Charm

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 tsp. vanilla extract
1 ½ tsp. almond extract
½ cup toasted coarsely chopped pecans (see note)
2 cups all-purpose flour
½ tsp. kosher salt, plus more for sprinkling on top
1 tsp. baking powder
1/4 tsp. ground nutmeg
1/3 cup pure maple syrup

1. Preheat your oven to 300 degrees F.

2. Combine the butter and sugar in the bowl of a stand mixer. Beat on low to combine, scrap down the sides of the bowl with a spatula, then beat on high for 5 minutes until the mixture is thoroughly combined and pale in color. Add the vanilla and almond extracts and beat until smooth. Add the pecans and beat on low until blended in.

3. In a medium bowl, whisk together the flour, ½ tsp. salt, baking powder and ground nutmeg. Add the combined dry ingredients to the mixing bowl and beat on low until just combined. Stir with a spoon to make sure the dry ingredients are incorporated.

4. Form the dough into 1-inch balls and place 2-3 inches apart on a baking sheet lined with parchment or a silicone baking mat (about 12 cookies per standard half-sheet). Bake until lightly browned around the edges, about 22-27 minutes. Remove from the oven and, while still hot, brush each cookie with maple syrup, then sprinkle with a little kosher salt. After 5 minutes, transfer cookie to a wire rack to cool completely.

Note: To toast the pecans, heat an oven to 350 F. Spread the coarsely chopped pecans on a baking sheet and roast until fragrant, about 7-8 minutes.

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