Glazed Maple-Pecan Cookies
10 years ago
2 1/2 c. flour (11.5 oz.)
1/2 tsp salt
1/4 tsp baking soda
Sift together, set aside.
3/4 c. granulated sugar
1/4 c. dark brown sugar
1 1/2 tsp maple flavoring
In a food processor, mix both sugars until blended. Add in maple flavoring. Pulse five times, then blend until all flavoring is mixed in and the sugar is uniformly dark brown.
3/4 c. unsalted butter softened
In a mixer, cream butter until very smooth. Add sugar in three additions, scraping as needed until blended and light brown in color.
1 large egg at room temperature
1/4 pure maple syrup
1 tsp vanilla
Add to creamed butter, blend until incorporated, scraping down as needed. Add dry ingredients in three additions, until incorporated.
2 c. toasted pecans, coarsely chopped.
Using a spoon stir in pecans. Lay out three large pieces of plastic wrap. Split the dough into three equal pieces. Roll into 10 inch logs, about 1 and 1/2 inches in diameter. Chill for 2-3 hours. Slice into 1/4 inch slices and arrange on parchment lined, lipped baking sheet. Bake for 18 minutes at 350, rotating once during cooking. If you're cooking two sheets in the same oven, switch top to bottom too.
1 c. powdered sugar
1/2 c. maple syrup
really hot water
Mix sugar and syrup and add water until smooth.
When the cookies come out of the oven, let them cool on the cookie sheet for five minutes. Brush with glaze, transfer to cooling rack.