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Home » Holiday Cookies

Chicago Magazine Maple-Pecan Cookies

Last updated on November 8, 2022 By Anna 8 Comments This post may contain affiliate links.

I’ve been in a bit of a Christmas cookie rut, but thanks to Chicago Magazine, I have an interesting Christmas cookie to share. In fact, it just might be the best snowball type cookie ever! The recipe is Sandra Holl’s Maple-Pecan Cookies, and it’s featured in the December issue in an article about Nielsen-Massey vanilla.

Maple-Pecan Cookies

Maple-Pecan Cookies from Floriole

There were a couple of things that drew me to this recipe. First, it's from the pastry chef at Floriole, one of my favorite bakeries in town. Second, because I’m on a pasture butter kick and it seemed perfect for showcasing it. And finally, because my husband recently brought back a bunch of Berdoll pecans from Austin. They’re so good! I miss Texas pecans.

Maple-Pecan Cookies

Here’s the recipe as I made it. The original recipe didn’t call for toasting the pecans, so you can skip that if you prefer. I always like them toasted. The flavors of the toasted pecans, orange, vanilla and maple were just perfect.

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Recipe

Maple-Pecan Cookies

Chicago Magazine Maple-Pecan Cookies

Cookie Madness
These light, crumbly, pecan, orange, vanilla and maple flavored cookies are from Sandra Holl, the pastry chef at Chicago's Floriole.
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 2 sticks 232 grams good quality butter, unsalted (I used lightly salted), room temperature
  • ½ cup powdered sugar plus more as needed for rolling
  • Zest of half an orange I used 2 teaspoons and would not use more
  • 2 tablespoons plus 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ⅔ cup all-purpose flour I used 250 grams
  • 1 ½ cups ground pecans toast before grinding (140 grams)

Instructions
 

  • With a hand-held mixer, beat the butter and powdered sugar until creamy. Beat in the orange zest, maple syrup, vanilla and salt.
  • By hand, stir in the flour until fully blended, then stir in the pecans.
  • Cover bowl and chill dough for about 30 minutes.
  • Using a rounded tablespoon OR a medium size cookie scoop, scoop out 24 rounds.
  • Preheat the oven to 350 degrees F and bake cookies for 20 minutes or until they are golden.
  • I baked the cookies in a convection toaster oven and they were done in 18 minutes.
  • Remove cookies from the tray and let cool on a wire rack for 15 minutes. Roll cookies in reserved powdered sugar.
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    November 19, 2019 at 7:36 am

    Hi Kristen,
    i like the Pawnee ones best! Thanks for asking. Sorry it took me so long to see your comment.

  2. Kristen

    November 18, 2019 at 12:05 pm

    Anna,
    Which of the Berdoll pecan varieties are your favorite to bake with? I’m getting ready to place an order for my year’s worth of pecans. I see that the photo here, with the recipe shows Pawnee variety.
    Thanks!

  3. Anna

    December 31, 2017 at 2:24 pm

    Hooray! Glad you liked them :).

  4. Sue

    December 31, 2017 at 2:17 pm

    I made these and they got great reviews. They taste great but I think my favorite part of making them is how good they smelled when baking them.

  5. Jennifer

    December 08, 2017 at 10:11 pm

    Made these. They are amazing!

  6. Sonya

    December 01, 2017 at 3:27 pm

    Mmm, that sounds like a wonderful combination of flavors 🙂

  7. TxPepper

    November 30, 2017 at 9:47 pm

    Oh my! I think this needs to be on my to-make list when I return from my trip!

    Yes....Texas pecans are the best and toasting just ups the taste and texture factor.

    Happy Holidays!!!

  8. Sue

    November 30, 2017 at 9:08 pm

    They sound amazing.

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