Chewy Gooey Maple Pecan Cookies Food

PECAN MAPLE COOKIES WITH MAPLE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spread 1/2 cup pecans evenly on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes, until the pecans are toasty and fragrant. Chop them into small pieces if they are not already chopped. Set aside to cool. Leave the oven on at 350.
• In a large bowl, add 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/3 cup raw sugar. Whisk to combine.
• Cut 1/4 cup cold butter into the flour mixture. You can do this with a pastry cutter (my preferred method) or using a fork. You can also use a cheese grater to grate the butter, then mix it together with a fork. However you do it, just make sure you are cutting the dough and not mixing it. You want to have individual pieces of flour-coated butter, with chunks up to the size of a pea. See photo.
• In a small bowl, combine 1/3 cup heavy cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla. Add this mixture to the bowl with the flour and use a fork to combine. It should be a loose, dry dough. (If the dough is really not coming together at all, add more cream but carefully; only 1 teaspoon at a time.
• Gently fold in the toasted pecans.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Use a 2 inch cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Or use a spoon or your hands to shape the dough, make sure they are all about the same size. If the dough is crumbly, press it together with your hands. If you like your cookies to be "cookie shape" flatten the tops a little with your palm (the cookies will barely spread at all, you can fit them all on one pan.)
• Sprinkle the top of each cookie with a little more raw sugar.
• At this point if you have time, chill the pan of shaped cookies for 10 minutes or so. Just like scones, it's best if these cookies go in the oven cold.
• Bake at 350 for about 17-20 minutes. They are done when the bottoms of the cookies have lightly browned (use a spatula to lift one and check) Do not let the tops of the cookies get browned.
• Let the cookies set up on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
• Make the glaze: Sift 1 cup of powdered sugar into a small bowl. (If you don't sift, you may end up with lumpy glaze) Add 3 tablespoons maple syrup, 3/4 teaspoons vanilla, and 1 teaspoon cream or milk. Whisk it all together until smooth. If you would like a thinner consistency, add more cream or milk, 1 teaspoon at a time.
• Drizzle each cookie with about a teaspoon of glaze. Top immediately with a few chopped pecans, if you want.
• Let the glaze set on the cookies and serve right away! These cookies are best on day 1, but are also good on day 2 if they are kept tightly sealed on the counter.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

CHEWY MAPLE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned.

MAPLE PECAN COOKIES

Steps:

• In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes.
• Gradually beat in the sugar until well blended.
• Add the maple syrup, egg yolk and vanilla and mix until blended.
• Add the flour and the pecans and mix well.
• Divide the dough in half and shape into long logs (using a little flour on your hands if it gets sticky.) The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log, and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap.
• Refrigerate until firm - at least 2 hours.
• Preheat oven to 350°.
• Take the dough out of the refrigerator one roll at a time, unwrap and slice the dough about 1/2 inch thick.
• Place the disks on ungreased cookie sheets and bake for about 20-25 minutes, until golden.
• Transfer to a wire rack to cool. Store in a sealed tin.

CHEWY GOOEY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
• Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.

CHEWY MAPLE COOKIES

Steps:

• In a mixing bowl,cream shortening and brown sugar until fluffy.
• Beat in the egg,maple syrup and vanilla until well mixed.
• Combine flour,baking powder and salt,add to the creamed mixture.
• Stir in coconut if desired.
• Drop by tablespoons 2 inches apart onto greased baking sheets.
• Bake at 350 for 12-15 minutes.
• If you want these to be chewy remove them from the oven as soon as they start to brown.

CHEWY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.