These cookies work just as well as cut out cookies following that technique
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon soda
- 1 cup unsalted butter, room temperature
- ¾ cup sugar
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg, room temp
- 1 cup chopped pecans
- Glaze: ¾ cups powdered sugar
- ¼ cup maple syrup
- a little water to thin glaze
- Place the pecans in a small skillet or oven proofed dish into a cold oven. Set the temperature to 350. When the oven has reaches 350 degrees, remove the pecans.
- Meanwhile, mix together the flour, salt, and soda. Set aside.
- In a bowl, beat the butter and the sugar until light and fluffy.
- Add maple syrup, vanilla, and egg and mix for a minute.
- Sift the flour mixture into the butter mixture until well combined.
- Add the chopped toasted pecans and mix until well combined.
- Divide the dough into two or three balls, depending how many cookies you would like to make at one time.
- Using plastic wrap, shape the dough into logs about 2”thick.
- Place the logs in the refrigerator and refrigerate for 2 hrs. to overnight, and/or freeze the logs. If logs are frozen, they will keep up to a month. Remove from freezer and place in refrigerator overnight.
Pre-heat oven to 350 and prepare baking sheets with parchment paper
- With a small, sharp serrated knife cut the logs into 3/16”slices and place on baking sheets about 2”apart.
- Bake 8-10 minutes until edges are brown.
- Meanwhile, prepare glaze.
- Mix sifted powdered sugar with maple syrup and a bit of water. Brush onto hot cookies. Place cookies on a rack to cool completely.