Maple Pecan Cookies

 

I usually like to bake myself a bit of a treat at the weekend. Old habits die hard, I guess.  Sometimes it will be a cake, other times a pie, sometimes a cookie.   This weekend I decided to bake myself some cookies.  I usually small batch most of my recipes now, but I also wanted to have enough to share with Sheila next door.

I found this delicious looking Maple Pecan Cookie recipe on a page called Broken Oven Baking Co.  Not only did I have all of the ingredients in house already, but it promised not to make a huge batch of cookies, and they really did look delicious!

When my children were growing up it seemed as if I was always baking cookies.  They never lasted very long in the cookie jar.  I only ever very rarely bought cookies. Most of the time they were homemade, by me.

 

They had their favorites as well.  Peanut Butter, Chocolate Chip, Molasses Crinkles, Sugar, Oatmeal.  If it was a cookie and home baked, they were all in.  I am sure I baked fresh cookies every second day or so. That's what it is like with five hungry mouths to feed!

I did not mind really.  I got to enjoy them also.  Sometimes I would make rice crispy squares for a night snack. They loved those as well. Just the recipe on the box.

This is an old photo of them circa 1989 of the youngest four helping to clean out the rice crispies pot after my having mixed them up. They always loved helping. I think that was their favorite part! That baby is 37 now!  Good times!

I think one of my favorite roles in life has to have been being a mother, and now it is being a grandmother. My grandbabies don't live as close to me as I would like them to, but being back in Canada now it is still a lot closer than it was when I lived in the U.K.

I think the next time they come for a visit we will have to make rice crispy squares or bake some cookies together. What do you think?

 

WHAT YOU NEED TO MAKE MAPLE PECAN COOKIES

Just a few simple baking cupboard ingredients and some maple syrup.  Oh, and pecans. You need pecans. A most delicious cookie to be sure! Do make the drizzle if you can. It really adds a lot! Everything is pretty self-explanatory!

• 2 1/2 cups (313g) all-purpose plain flour
• 1 tsp baking soda (bicarbonate of soda)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp maple flavoring (optional)
• 1/2 cup (114g) butter, at room temperature
• 1 cup (200g) soft dark brown sugar, packed
• 1 large egg, room temperature
• 1/2 cup (118ml) pure maple syrup
• 1 1/2 cups (165) chopped toasted pecan nuts (see notes)

For the cream cheese drizzle:

• 1 TBS cream cheese, room temperature
• 1 TBS butter, room temperature
• 1 TBS whole milk
• 1/2 cup (65g) icing sugar, sifted

 

 

HOW TO MAKE MAPLE PECAN COOKIES

As simple to make as any other cookies.  There is nothing complicated about these! These are milk and cookie cookies!

Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.

Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.

Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).

Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.

Scoop out in 2 TBS measures and roughly shape into a ball using the palms of your hands. Place 3 inches apart on the prepared baking sheets.

Press down lightly with your fingertips. (Not too much, just a bit.)

Bake, one cookie sheet at a time, in the preheated oven for 13 to 15 minutes. When done the cookies should have turned color on the edges and bottoms. They may still look fudgy in the center. Not a problem as they will continue to cook after you remove them from the oven.

 

Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.

To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.

Store in an airtight container for up to 1 week.

 

These are excellent cookies. The original recipe said that it made 14 cookies, but I got way more than that.  I can only think that her cookies must have been HUGE.  I made normal sized cookies and got about 24.

These were lovely cookies, with nice crisp edges and chewy middles.  I cut back a bit on the spices and added some maple extract to really bring out the maple flavor as some reviews on the original recipe had said they couldn't really taste the maple.   The end result was a delicious maple cookie that had plenty of maple flavor and was loaded with toasted nuts.

The cream cheese drizzle icing was a really lovely touch. Not only pretty to look at but very delicious as well! I really enjoyed these cookies!  They freeze well without the glaze!

If you are a true cookie monster like me, you will probably also enjoy the following delicious cookie options!  I can promise you that they are both incredibly edible and deliciously moreish!

I would never lie to you!

QUARTER CUP COOKIES -  These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delcious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!

LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies.  Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain. 

 

Yield: About 24 cookies

Author: Marie Rayner

Maple Pecan Cookies

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

These are crispy edged with chewy middles and lots of maple flavor and toasted pecans. Very moreish! There is an optional cream cheese drizzle frosting as well. You can either drizzle or dip.

Ingredients

For the cookies:

• 2 1/2 cups (313g) all-purpose plain flour
• 1 tsp baking soda (bicarbonate of soda)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp maple flavoring (optional)
• 1/2 cup (114g) butter, at room temperature
• 1 cup (200g) soft dark brown sugar, packed
• 1 large egg, room temperature
• 1/2 cup (118ml) pure maple syrup
• 1 1/2 cups (165) chopped toasted pecan nuts (see notes)

For the cream cheese drizzle:

• 1 TBS cream cheese, room temperature
• 1 TBS butter, room temperature
• 1 TBS whole milk
• 1/2 cup (65g) icing sugar, sifted

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheets with baking paper. Set aside.
2. Whisk the flour, soda, salt, nutmeg, and cinnamon together in a bowl. Set aside.
3. Using an electric hand whisk beat the butter and the brown sugar together in a large bowl until light and fluffy. Beat in the egg, maple syrup and maple flavoring (if using).
4. Stir in the flour, mixing together only until there are no dry streaks visible, and scraping the sides of the bowl. Fold in the toasted pecan nuts.
5. Scoop out in 2 TBS measures and roughly shape into a ball using the palms of your hands. Place 3 inches apart on the prepared baking sheets.
6. Press down lightly with your fingertips. (Not too much, just a bit.)
7. Bake, one cookie sheet at a time, in the preheated oven for 13 to 15 minutes. When done the cookies should have turned color on the edges and bottoms. They may still look fudgy in the center. Not a problem as they will continue to cook after you remove them from the oven.
8. Leave to cool on the baking sheets for 5 to 10 minutes, then scoop out onto wire racks to finish cooling completely.
9. To make the glaze whisk together the butter and cream cheese until evenly mixed. Stir in the icing sugar and milk, until smooth. Drizzle decoratively over half of the cookies. You can also dip the edge in. It is your choice.
10. Store in an airtight container for up to 1 week.

Notes

Toasted nuts always taste better when baking. To toast your nuts, spread them out on a baking sheet in a single layer. Toast in a 350*F/180*C/ gas mark 4 oven for 8 to 10 minutes. They should smell nice and nutty. Leave to cool before using.

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