Cookies

MAPLE-PECAN GLAZED COOKIES

  • FOR THE DOUGH: USE:
  • 2 1/3 cups Flour, all-purpose, unbleached
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking powder
  • 3/4 cup Sugar, granulated
  • 1/4 cup Brown sugar, dark
  • 1 1/2 teaspoons Maple extract or Maple Flavoring
  • 6 ounces Butter, unsalted
  • 1 large Eggs
  • 1/4 cup Maple syrup
  • 1 teaspoon Vanilla extract
  • 8 ounces Pecans
  • FOR THE GLAZE: USE:
  • 3/4 cup Confectioner's sugar
  • 1/4 cup Maple syrup
  • As needed Hot water for thinning

    • Prepare the dough:

    Sift together the flour, salt and baking soda. In a food processor, pulse the granulated and brown sugars to blend and then add the maple flavoring. Pulse five or six times and then process for 15 seconds. Scrape the bowl to be sure all of the flavoring has been incorporated.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until very smooth, about 2 minutes. Add the sugar mixture in three additions. Mix until lightened in color, about another 3 minutes. Add the egg and then the maple syrup and vanilla, mixing just until blended. Scrape the bowl as needed. Reduce the mixer speed to low. Mix in the dry ingredients in three additions, and then add the pecans and mix just until blended.

    Shape the dough:

    Have ready three 15" sheets of plastic wrap. Portion the dough into three equal pieces and roll each piece back and forth until it forms a log about 9" long. Position each log on a sheet of plastic warp, centering it at the edge closest to you. Roll tightly, twisting the ends firmly to seal. With your hands on either end, push the log firmly toward the center to compact the dough. The finished log should measure about 9" long and about 1½" thick. Refrigerate or freeze until stiff.

    BAKING:

    Position racks in the upper and lower thirds of the oven. Heat the oven to 350° F. Line two rimmed baking sheets with parchment. Working with one log at a time, use a tomato knife or other small serrated knife to cut the dough into 1/4" rounds using a gentle sawing motion. Set the rounds 1" apart on the prepared pans and bake until the cookies are lightly browned, about 18 minutes, rotating the pans as needed for even browning.

    WHILE BAKING PREPARE THE GLAZE:

    Whisk the confectioners sugar and maple syrup until smooth and pourable.

    Remove the sheets from the oven and let rest 2 minutes. While the cookies are still hot, use a pastry brush to brush a thin layer of the glaze on top of each cookie. (If the glaze becomes too thick as it stands, thin it with a few drops of hot water) Transfer the cookies to a rack, the glaze will become firm within a few minutes.

    Store the cookies, layered between sheets of waxed paper, in an airtight container for up to a week, or freeze for up to three months.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

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