Rustic Maple Pecan Cookies
- Ready In:
4 dozen cookies
- 3⁄4 cup unsalted butter
- 2 cups all-purpose flour, spooned in and leveled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 cup pure maple syrup
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon imitation maple extract
- 1 teaspoon pure vanilla extract
- 2⁄3 cup superfine sugar
- 1⁄2 cup lightly packed dark brown sugar
- 1 1⁄2 cups coarsely chopped toasted pecans
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!