In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies.
I actually ended up giving almost all of them away. Most went to my BFF and her family; the rest are being enjoyed by my mom, dad and grandparents. I did keep a handful of personal favorites for myself. There’s nothing wrong with that, right?.
Today’s cookie is what I consider an adult cookie. That simply means that as a kid I would have turned my nose up at it because it’s basically a nut-based cookie, As an adult I think it’s pretty darn fabulous, but unfortunately that also makes me feel old.
Anyway, this cookie has some of the quintessential flavors of fall. The pecan, almond, and maple work together so nicely to create a little flavor party in your mouth.
This cookies are finished off with a glaze of pure maple syrup right when they come out of the oven. The syrup is such a genius and delicious idea. It adds a great depth of flavor.
Are you salivating yet? Good. Let me show you how to make these.
Butter Pecan Maple Crisps
Here’s what you will need:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1/2 cup toasted chopped pecans
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
Let’s get baking:
Preheat your oven to 300 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.
In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)
Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.
With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.
Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.
Bake for 20-25 minutes.
Remove from the oven, and while hot, brush them with the pure maple syrup.
Remove cookies from the baking sheet and place on a wire rack to cool completely.
And that’s a wrap for Butter Pecan Maple Crisps!
I absolutely love any baked goods that use almond extract. There is something about that flavor that is just so comforting.
These are another great cookie for tea or coffee dunking. A few of these and a big cup of coffee could be my breakfast any fall day!
Be sure to stop back tomorrow for an extra special Fall Cookie Week treat!
And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:
Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party