Chicago Magazine Maple-Pecan Cookies
These light, crumbly, pecan, orange, vanilla and maple flavored cookies are from Sandra Holl, the pastry chef at Chicago's Floriole.
Servings 24
Cost 5
Ingredients
- 2 sticks good quality butter, unsalted (I used lightly salted), room temperature (232 grams)
- 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.
