If you can’t believe we’re counting down Christmas already, having started with the first of 12 Weeks of Christmas Treats last week with Individual Apple Crisps, try to imagine how I can’t believe it’s already been a week since that post! The holidays will be here before we all know it! Just trying to help you out here. ;)
I ran across a recipe this week for these Glazed Maple Pecan Cookies and they just sounded so good that I knew I had to make them for the 12 Weeks of Christmas Treats. Love the maple, which for some reason I think of as a fall flavor. After making these, I’ve decided—maple is good any time of year! And I think these would be a great addition to any part of your holiday baking.
I found this recipe on a magazine website for all things going on the the LDS community, LDS Living Magazine, but the recipe is from the gals at Our Best Bites. I couldn’t find the recipe on their blog, but it is in their new cookbook, Savoring the Seasons with Our Best Bites. I did change just a few slight things from the recipe, so here is how I made the cookies.
Maple Glaze Drizzled Maple Pecan Cookies, adapted by Katrina, Baking and Boys! from Our Best Bites
1 3/4 cups all purpose flour (210 grams)
1/4 cup cornstarch (32 grams)
1 cup unsalted butter, softened
1/2 cup packed light brown sugar (110 grams)
1/4 cup powdered sugar (27.5 grams)
1 large egg yolk
1 teaspoon maple flavoring
1 cup toasted, chopped pecans (112 grams)
1 tablespoon unsalted butter, melted and cooled
1 cup powdered sugar (110 grams)
1 tablespoon real maple syrup
pinch of salt
around 2 tablespoons milk
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine the flour and cornstarch and whisk together. Beat together the butter and sugars until light and creamy. Add the egg yolk and maple flavoring and combine. Scrape the sides of the bowl. Add the flour mixture and beat on low just until almost combined. Add the pecans and continue beating until all combined. Roll dough into walnut-sized balls of dough. Once they are on a baking sheet, press each ball of dough down slightly with your fingers. Bake for 11 minutes. Let cool on wire rack. Makes about 30 cookies.
Make the glaze by combining the melted butter, maple syrup, powdered sugar and the salt in a medium sized bowl. Whisk together. Add milk one tablespoons at a time until it is the desired consistency. Put the glaze in a zip top bag and snip of a small corner of the bag. Drizzle the cooled cookies with the glaze.