Maple Pecan Sandwich Cookies Food

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.

CHOCOLATE PECAN SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
• Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
• Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
• Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
• Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
• Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
• Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

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.

MAPLE-PECAN COOKIES

Steps:

• Preheat the oven to 325 F.
• Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
• Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
• Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.

MAPLE PECAN SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Spread the 1 cup of pecans in a small baking pan and toast in the oven, stirring frequently, for 6-9 minutes, or until lightly browned, be careful not to burn. Immediately turn out into a small bowl. Let stand until completely cooled; set aside.
• In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
• In a food processor, process the pecans and brown sugar continuously until the pecans are completely pureed and form a paste, 3-4 minutes -- scraping down sides of processor and bottom several times.
• Add the butter and process until well blended. Add the powdered sugar, maple syrup, egg yolk, and vanilla and process until very well blended and smooth. Add the flour mixture and process in on/off pulses just until evenly incorporated.
• Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion to a generous 1/8" thick; check the underside of dough and smooth out any wrinkles that form. Stack the rolled portions, paper and all on a baking sheet.
• Freeze for 30 minutes or until chilled and firm.The dough may be frozen for up to 24 hours, let thaw before using.Prehat oven to 350*.Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining portions chilled, gently peel away, then pat one sheet of wax paper back into place. Flip dough over, then peel off and discard the second piece of paper. Using a.
• 1 1/2-1 3/4" round or oval, scalloped or fluted cookie cutter, cut out cookies.if at any point the dough softens too much to handle easily, transfer dough to freezer to firm up.Using a spatula, carefully transfer the dough to the baking sheets, spacing about 1 1/2" apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Lightly sprinkle half the cookies with the finely chopped pecans, patting them down to embed them slightly -- these rounds will be the sandwich tops.
• Bake the cookies one sheet at a time in the upper third of the oven for 6-8 minutes or until just tinged with brown and slightly darker around the edges. Reverse sheets halfway through from front to back to ensure even browning.Transfer sheet to wire rack and let set 2-3 minutes so cookies firm up slightly.Using a spatula, transfer cookies to wire rack to cool completely.
• BUTTERCREAM.
• in a small heavy saucepan, bring the maply syrup to a simmer over medium-high heat. Simmer briskly for 2 minutes.
• Remove from heat.let cool slightly.
• Pour the syrup into the food processor. Let stand until barefly warm.
• Add the powdered sugar, butter and vanilla and process just until well blended and smooth. Spread a generous measuring teaspoon of buttercream over the underside of each untopped round.Cover each with a pecan-topped round.
• Gently press down and then adjust the top if necessary.
• Store in an airtight container for up to 1 week or freeze up to one month.

MAPLE, PECAN & RAISIN OATY COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
• In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
• Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

CHOCOLATE CHIP MAPLE-PECAN COOKIES

Steps:

• Set oven to 375°.
• Line 2 cookie sheets with parchment or wax paper.
• In a small bowl whisk together flour, baking soda and salt.
• In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
• Add in eggs one at a time then egg yolk beating until creamy.
• Beat in the maple extract.
• Reduce the speed to low and add in the flour mixture until JUST blended.
• Stir in chocolate chips and pecans.
• Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
• You can scoop the dough onto baking sheets and freeze to use later if desired.
• Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
• Flatten mounds into 3-inch rounds using moistened palm of your hand.
• Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
• Bake 1 sheet at a time for about 13-15 minutes.
• Transfer the cookies to a rack to cool and continue with remaining cookies.

PECAN PIE SANDWICH COOKIES

Steps:

• Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
• Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
• When you're ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
• Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
• Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
• Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
• Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

MAPLE PECAN COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.