This was one of those weeks where I rediscovered or rather found a few things I had completely forgotten about, couldn't for the life of me remember where I stored them, or put on a to do list that never got done. From a pewter platter, to an antique bread trencher, to a fancy pumpkin carving kit bought at Williams-Sonoma a very long time ago, to a much beloved cookie recipe, the joy I felt in finding each of these things was indescribable. Add feeling the reassurance of knowing I really hadn't lost my mind and it all felt downright euphoric. Going on a treasure hunt in one's own home turned out to be one of the highlights of the week (tells you something about how exciting my life is!). Especially due to the fact the hunt turned out to be a successful one (even with a few short moments of madness strewn in).
After more than seven years of sharing recipes on the blog, I cannot believe I have never shared the one for these Maple Pecan Cookies with you. It is the absolutely the best fall cookie! But it's longevity extends well past November as it definitely should be going into your holiday cookie boxes (especially because holiday cookie baking is not cancelled this year). With flavors of pure maple syrup, toasted pecans, butter, and white chocolate combined with a melt in your mouth, shortbread like texture, there is so much to love about this cookie. If ever there was a cookie I could gush on endlessly it would be this one. I am not exaggerating when I tell you these are not only the best fall cookies, but they are the BEST Maple Pecan Cookies! The white chocolate top might guarantee their place into the elusive kingdom of best ever cookies, however, they are worthy of such distinction whether eaten plain or with a dusting of confectionary sugar.
The benefit of holding onto a recipe for years is that you end up making subtle changes to it. Which is exactly what I did with these Maple Pecan Cookies. When I first made this recipe eons ago I didn't know how significant toasting nuts before putting them into a batter alters the cookie's flavor. Now I would never make a cookie containing pecans or walnuts without first toasting them. If a recipe didn't include (Kosher) salt, I didn't add it. But now I do. If there wasn't any vanilla in the list of ingredients, I thought there must be a reason why it was omitted. However, over time I have learned some kinds of cookies, especially shortbread or shortbread-like cookies, greatly benefit from the addition of vanilla. And lastly if the recipe didn't recommend a dusting of confectionary sugar, an icing finish, or a drizzle of melted white chocolate, I too served them 'plain'. As much as I often love a cookie in its' simplest form (aka plain), some finishing touches completely transform the flavor and texture of a cookie. What I am saying here is this recipe for Maple Pecan Cookies is substantially different than the ones I first made. This version isn't just different it is significantly better. So much better that I will go on record and say they are a thrown down worthy kind of cookie.
The key to the maple flavor in these cookies is the use of pure maple syrup. It doesn't matter if you use a Grade A or Grade B syrup. But never swap out pancake syrup for maple syrup. They are two completely different things.
Using a standing mixer with a paddle attachment definitely makes forming the dough much easier. Like some other rolled and cut out cookies, this dough benefits from a short period of rest and refrigeration. Twenty to thirty minutes of chilling time is really all this dough needs. Roll out the dough on a lightly floured surface (along with very lightly dusting the top of the dough as well as the rolling pin) to a thickness of 1/4" before cutting into your desired shapes. I used a leaf cookie cutter, but they would be equally beautiful cut into acorn or pumpkin shapes if you were going for a fall inspired look. But even a round cookie cutter with a fluted edge would make for an eye catching cookie. Already I am thinking they will be round shaped for the winter holidays and heart shaped for Valentine's Day.
Originally I baked these cookies for 22-25 minutes at 325 degrees (F). But in updating the recipe I baked them at 350 degrees (F) for 18-20 minutes. The slight increase in temperature and decrease in baking time resulted in the most beautiful golden cookie. Note: The key to determining their doneness is a golden brown bottom and golden edges.
Dip and/or drizzle the Maple Pecan Cookies in melted white chocolate after the cookies have completely cooled. To get a leaf vein look down the center of the cookie, place them face down in the melted chocolate and then lift them up and hold them upright.
Like most shortbread cookies these have a pretty long shelf life if stored in a sealed container. Additionally, their flavor is as good on the first day as it is on the second, fifth, and even seventh day. Which makes them a great cookie to ship to friends.
The maple flavor in these cookies isn't overwhelming. It's more like a subtle with a discernible presence kind of flavor. They are a buttery, melt in your mouth kind of cookie. Yet, they have a great texture. Honestly it is hard to eat only one of these cookies. For those of you with having great restraint, these Maple Pecan Cookies will challenge your resolve.
Finding or rediscovering things (or even people) you thought may have lost comes with an incredible number of rewards. Including, but not limited to, appreciating it (or them) more the second time around. It's possible I may not have adequately sung the praises of this Maple Pecan Cookie if I had shared it with you years earlier. And it's possible you may not have been wowed by the cookie in its' original form. So any guilt I may have had for holding out on you, has been completely replaced by a true sense of joy in being able to share this recipe with you now.
Recipe
Maple Pecan Cookies
Maple Pecan Cookies
Makes 3 dozen cookies (less if made larger, more if made smaller)
Ingredients
4 1/2 ounces (128g) pecan halves, toasted, and coarsely chopped
1 cup (8 ounces/226g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (40g) pure maple syrup
1 large egg yolk
1 teaspoon vanilla
2 cups (260g) all-purpose flour
1/2 teaspoon Kosher salt
10 ounces (284g) white chocolate, melted
Optional: Confectionary sugar for dusting (if not dipping in or drizzling with white chocolate)
Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until pale and creamy (approximately 3 minutes).
2. Gradually beat in granulated sugar until well blended.
3. In a small bowl, whisk together the egg yolk, maple syrup, and vanilla. With mixer on low speed, drizzle this mixture into the butter/sugar mixture until incorporated.
4. Whisk the salt and flour together.
5. With mixture on low speed, add the flour and chopped pecans. Mix only until flour is incorporated and dough begins to form (do not over beat).
6. Cover the bowl with plastic wrap and place in the refrigerator. Chill for 20-30 minutes.
7. Preheat oven to 350 degrees (F). Line two baking pans with parchment paper and set aside.
8. On a floured surface, roll out half of the dough to 1/4" thickness. Cut dough into desired shapes.
9. Transfer cut out shapes onto the baking sheets. Bake each sheet for 18-20 minutes (rotating the baking sheet midway through) or until golden brown on the edges and bottom of the cookies. Note: Baking time should be adjusted upward for larger cookies and downward for smaller cookies.
10. Let cookies rest on the baking tray for 5 minutes before transferring to a cooling rack. Allow cookies to cool completely.
11. Dip or drizzle cooled cookies in melted white chocolate. Let cookies completely set before serving or storing. Alternately lightly dust the cookies with confectionary sugar.
12. Store cookies in a tightly sealed container. They will keep for at least a week.
Notes: (1) Using a European or European style butter further deepens the buttery flavor of these cookies. (2) I used Ghirardelli White Vanilla Flavored Melting Wafters. But if you can find white chocolate discs, use them. (3) Toast your pecan halves on a flat baking sheet in a preheated 350 degree (F) oven for 9-10 minutes.
Paintings of Claude Monet, Monet Exhibit, Art Institute of Chicago (September 2020)
