Rustic Maple Pecan Cookies Recipes

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°; moderately butter cookie sheets.
• In a 3-quart saucepan, melt the butter and set aside to cool to tepid.
• Strain together the flour, salt, and baking soda; set aside.
• Using a wooden spoon, add the maple syrup to the butter, mixing well.
• Blend in the egg, orange juice, and maple and vanilla extracts.
• Whisk in the sugars, stirring until well combined and free of lumps.
• Stir in the dry ingredients in three additions, then fold in the nuts with a large rubber spatula.
• Using the tip of a teaspoon, drop mounds of dough the size of large walnuts onto the cookie sheets, placing them 2 inches apart.
• Bake for 12-14 minutes, until the edges just begin to brown, rotating the pans top to bottom and front to back toward the end of the baking time.
• Remove from oven and let stand for 2-3 minutes before loosening with a thin metal spatula; cool on wire racks.
• Store in airtight containers, layered between strips of wax paper, for up to 3 weeks; cookies may be frozen.
• *Rustic Maple Pecan Date Cookies--reduced chopped pecans to 3/4 cup; measure 1 cup loosely packed dates cut into 1/4 inch dice and toss them into 1 teaspoon flour to prevent them from sticking together; mix dates with the pecans and proceed as directed.

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

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.

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.