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Maple Pecan Butter Cookies

Refrigerator--Slice and Bake


2 cups chopped toasted pecans*

3/4 cup unsalted butter, room temperature

1/4 cup sugar

1/4 cup maple sugar (or use all regular)

1/2 cup dark brown sugar

1 large egg

1/4 cup maple syrup

1 1/2 tsp. maple flavoring (Mapleine)

1 tsp. vanilla extract

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

OPT. 1/2 tsp. cinnamon


Optional Glaze: Blend 3/4 cup powdered sugar with 1/4 cup maple syrup


Cream the butter for 2 minutes  until it’s light and fluffy—use a stand mixer if possible. Add the sugars and beat for another 3 minutes or until the dough is light in color. 


Add the egg, maple syrup, maple flavoring and vanilla and beat just until incorporated. 


In a medium bowl blend the flour, salt, baking powder and cinnamon, if using. Add to the cookie dough in 3 sections until the dough is smooth. Then add the chopped pecans and beat until just blended well. 


Divide the dough into thirds and roll each one into a cylinder 1 1/2 inches thick and about 9-10 inches long. Wrap each one in plastic wrap and twist the ends shut. Refrigerator for at least an hour until the dough is easy to slice. This dough can be frozen for up to 3 months also.


When you’re ready to bake: Preheat oven to 350 degrees. Slice dough into 1/4” thick slices and place on prepared cookie sheets. Bake for 15 minutes. Glaze while warm—the glaze will harden as the cookies cool. 



*Toast pecans at 350 degrees for 8 minutes—this really brings the flavor out. 







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