This cookie is buttery sweet, tender, full of maple/pecan flavor and they are totally addicting.
Divide the dough into 2 logs about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (they will be OK in the fridge for several days if necessary).
When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar. Place on parchment lined cookie sheet and bake at 350 degrees for about 12 minutes (my electric oven takes exactly 12 minutes) or until the edges are JUST STARTING to turn golden.
We love this cookie for several reasons. Not only is it delicious, but it is very quick to make the dough and roll into logs. Chill the logs for an hour before slicing (1/4"), or put the logs in the freezer for baking later(makes about 3 dozen cookies).
1 cup butter (no substitutions) room temperature
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
1 teaspoons maple extract
2 cups all purpose flour
1 cup chopped (toasted) pecans
In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).
Add the flour, one cup at a time, mixing well in between each addition. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough comes away from the sides of the mixing bowl. Mix in nuts.
1/4 teaspoon salt
1 teaspoons vanilla extract
1 teaspoons maple extract
2 cups all purpose flour
1 cup chopped (toasted) pecans
In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).
Add the flour, one cup at a time, mixing well in between each addition. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough comes away from the sides of the mixing bowl. Mix in nuts.
Divide the dough into 2 logs about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (they will be OK in the fridge for several days if necessary).
Note: When your dough is chilled, it MAY seem too hard to slice. If so, just let it warm up a little. If my dough is frozen (and I don't want to wait) I zap the "cookie log" in the microwave for NO MORE THAN 10 SECONDS, which makes them easy to slice.
ENJOY !!!
