Maple Pecan Cookies

READY IN: 2hrs 30mins
Recipe by WI Cheesehead

These are from Penzey's spices. They have just the right amount of maple. I've sub. margarine, Sucanat and w.w. pastry flour and they still turn out good. Preparation time includes chilling time. If you don't want to chill, just drop on sheets and you'll have ball like cookies. They still taste wonderful!

Top Review by Whats Cooking

This is recipe is completely missing the steps where you add the flour and pecans! Oops. I folded them both in and stirred it well. I used Sucanat as suggested but it unfortunately made the cookies have dark brown spots all over them since Sucanat doesn't dissolve the way it's supposed to into the batter. I also used a whole egg rather than just a yolk, because a yolk didn't sound like enough to hold them together. The cookies still came out extremely crumbly. The flavor was really lovely but this recipe needs a little revamping. [Reviewed for Zaar Tag]

Ingredients Nutrition


  1. In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes.
  2. Gradually beat in the sugar until well blended.
  3. Add the maple syrup, egg yolk and vanilla and mix until blended.
  4. Add the flour and the pecans and mix well.
  5. Divide the dough in half and shape into long logs (using a little flour on your hands if it gets sticky.) The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log, and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap.
  6. Refrigerate until firm - at least 2 hours.
  7. Preheat oven to 350°.
  8. Take the dough out of the refrigerator one roll at a time, unwrap and slice the dough about 1/2 inch thick.
  9. Place the disks on ungreased cookie sheets and bake for about 20-25 minutes, until golden.
  10. Transfer to a wire rack to cool. Store in a sealed tin.

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