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.
- 2 sticks 232 grams good quality butter, unsalted (I used lightly salted), room temperature
- 1/2 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
- 1/4 teaspoon salt
- 1 2/3 cup all-purpose flour I used 250 grams
- 1 1/2 cups ground pecans toast before grinding (140 grams)
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.