Yield: 38 Cookies

Try not too eat them all =)

These are amongst the easiest but yummiest cookies that I make. They are wonderfully tender and buttery with the real star of these cookies is the flavour combination of maple syrup and pecans. Call me a sucker but I love almost everything with maple syrup. Use the best quality that you can find, do not try and substitute maple flavoured syrup, it’s the real deal or nothing at all trust me!

Make sure you leave enough time to chill the mixture in the fridge before baking otherwise they will spread too much, you can even chill them again in the fridge for 20mins before baking so they don’t spread as much as the ones in the photos. No matter what though you will end up with a wonderful cookie that you will have to restrain yourself from eating all of them in one go.

Note: I used gluten free flour in the receipe to accommodate for a good friend who is gluten intolerant however it will work just as well with plain flour.

TIME:

• 20mins Preparation + overnight for unsalted butter
• 2hours Chilling
• 20mins per Cookie Sheet

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• Food Processor
• Cookie Sheets w/ Silpat Mats (or Baking Paper)
• Kitchen Scales
• Measuring Spoons / Measuring Cup
• Mixing Bowl
• Spatula / Rubber Scraper
• Wire Rack
• Glad Wrap

INGREDIENTS:

METHOD:

1. Put the pecans and 1 cup of the gluten free flour into the bowl of a food processor and blitz until the pecans have been finely ground
2. Place the pecan flour mixture into a bowl with the remaining 1 cup of gluten free flour and mix with a spoon until combined
3. Place the unsalted butter, ½ cup of sugar and salt into the bowl of the mixer and beat on medium speed until light and fluffy – approx 3 minutes
   • Scrap down the bowl down to ensure everything is mixed
4. Add the maple syrup and vanilla extract to the butter mixture and beat on medium speed until combined
   • Scrap down the bowl down to ensure everything is mixed
5. Add the flour mixture ½ cup at a time to the butter mixture and beat on a low speed until just combined
   • Scrap down the bowl down to ensure everything is mixed
6. Form the dough into a ball, wrap in glad wrap and refrigerate for a minimum of 2 hours
   • At this stage the dough can be kept up to 2 days in the fridge before needing to be used
7. Pre-heat oven to 165°C / 325°F
8. Line the cookie sheets with silpat mats or baking paper
9. Place remaining 1 cup of sugar into a bowl
10. Remove dough from the fridge and pinch off small pieces, approx 1 tablespoon each
11. Roll dough into balls and place on the lined cookie sheets leaving 4cm between each cookie
12. Bake cookies for 20 minutes per sheet or until golden brown
13. Once baked, remove from oven and allow rest for 3 minutes
14. Whilst still warm roll the cookies in the sugar until completely covered
15. Leave the cookies to cool completely

Pecan & Flour blitzed in the food processor

Butter, sugar and salt creamed

Maple syrup and vanilla extract added to creamed butter mix

Everything in the mixture to form the cookie dough

Ready to bake

The cookies will keep in an air tight container in a cool place for 3 days

Buttery Maple Pecan Yummyness!

Mmmmm cookies