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Maple Pecan Brown Butter Cookies

Maple Pecan Brown Butter Cookies

2 dozen cookies

What do you get when you put pecan, brown butter, and maple together? You get a delightful twist on a classic cookie. Browning the butter for these cookies is a must. It adds a rich nutty flavour that is hard to beat. Using both maple sugar and maple syrup another layer of deliciousness is added to this already amazing cookie.

2 ¼ cup flour
1 tsp baking soda
2 tsp cornstarch
½ tsp salt
1 cup browned butter
¾ cup brown sugar
¼ cup maple sugar
¼ cup maple syrup
1 egg
2 tsp vanilla
1 cup chopped pecans

1/2 cup icing sugar
1 tbsp maple syrup

- To brown the butter, put 1 ¼ cup unsalted butter in a saucepan. Melt and boil butter until it becomes brown and smells nutty. There should be brown bits on the bottom of the pan.

- Preheat oven to 325°.

- Sift the flour, baking soda, cornstarch, and salt together in a bowl. Set aside.

- Whisk together the browned butter, brown sugar, maple sugar, and maple syrup. Add in egg and vanilla. Slowly incorporate flour into the butter mixture and stir in the chopped pecans.

- Scoop dough with a cookie scoop onto a parchment lined baking sheet. Set in fridge for 30 minutes- 1 hours. Bake for 9-12 minutes, and make sure to not overbake. The cookies will continue to cook on the pan. Cookies will last for 1 week in an airtight container.

-To make the frosting: whisk together the icing sugar and maple syrup until it reaches the desired consistency.  Add more maple syrup if you want it thinner.

 

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Comments

Melanie J Morin - March 9, 2021

I made these in a gluten-free version, no changes other than the Compliments GF flour blend instead of wheat flour. They were some of the best cookies I ever ate, and all those I shared with also really enjoyed them. Thanks so much for posting!

Around the Bay with DD - March 6, 2021

Just made these….yummy! I roasted the pecans first for more flavor. Also make sure you flatten the cookies before baking. I did not refrigerate before baking and they did not spread. Great tasting cookie!

Bruce MacNaughton - March 6, 2021

If you do not have maple sugar, best use brown in place of. Happy Baking.

Beverly Stears - March 6, 2021

Can you recommend a substitution for the maple sugar. I have the syrup but not the sugar.

Max Davidson - March 6, 2021

Will I or won’t I? Can I or can’t I? Should I or shouldn’t I? The answer to these questions is “I can, I will and I should.” Always looking for something to new and interesting to bake on either a “snow day” or a “slow day” of which there are an abundance of both right now. Ciao! MD

Martha Robinson - March 6, 2021

These look delicious, and thank you so much for the recipe. I had to laugh, though, at the last sentence that says “Cookies will last for 1 week in an airtight container.” In my house, they’d be gone in 1 or two days with or without a container. :)

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