These came about simply because we hardly use maple syrup anymore these days, but still have quite a bit in our fridge just waiting to be used. I do make cookies for Ben fairly regularly, and we also had about a cup of pecans in the cupboard. In searching for recipes online for maple cookies, many of them seem to not have very much maple syrup, and utilize instead maple extract. I selected this recipe because it only uses maple syrup as the source for the maple flavor. The only change I made was to use pecans instead of the walnuts called for, but feel free to swap them with whatever nut you prefer. I feel that pecans go with the maple syrup much better than walnuts.
maple pecan cookies (From Simply Recipes; makes about 3 dozen)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon of maple syrup, Grade B
1 cup chopped pecans
Place the all-purpose flour, the baking soda, the salt, and the cinnamon into a bowl and stir with a whisk several times to ensure ingredients are well mixed. Set aside.
Line two baking sheets with parchment paper and set aside.
Cream the butter and the brown sugar together in a bowl by beating with an electric hand-held mixer for about 3 minutes until light and fluffy.
Add the egg and vanilla and beat until incorporated. Slowly add the maple syrup, beating in a little at a time until all is incorporated.
Add the flour and beat on slow just until all the flour is moistened. Stir in the nuts, if using. Cover the bowl and refrigerate the dough for about 30-minutes to an hour.
Heat oven to 350 degrees F.
When ready to bake, use a scoop that has a volume of two tablespoons to scoop out equal-sized balls of dough and place them spread two inches apart from each other on the baking sheets. Depending on the size of your baking sheets, you may be able to fit 12 cookies per baking sheet. This recipe will make about 3 dozen cookies.
Bake for 10-12 minutes, and remove from oven, but leave cookies on baking sheet for a few minutes to get harder as they cool. Store in an airtight container for a few days.
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