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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 2 1/2 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1 cup(s) (2 sticks) butter (no substitutions), softened
- 1/3 cup(s) granulated sugar
- 1/3 cup(s) packed light brown sugar
- 2 tablespoon(s) pure maple syrup, plus more for glazing (optional)
- 1 teaspoon(s) vanilla extract
- 3/4 cup(s) finely chopped pecans, toasted
- Sanding sugar (optional), for decorating
Method
- 1. On waxed paper, mix flour and salt.
- 2. In large bowl, with mixer on medium speed, beat butter and sugars until just blended and creamy, occasionally scraping bowl with rubber spatula. Add syrup and vanilla; beat until mixed. Reduce speed to low; gradually beat in flour, then pecans, just until blended, scraping bowl.
- 3. Divide dough into 2 equal pieces. Flatten each piece into a disk and wrap each in plastic wrap. Refrigerate at least 1 hour or up to 3 days. Let stand until pliable enough to roll.
- 4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- 5. Between sheets of waxed paper, roll 1 disk of dough 1/4 in. thick. Remove top sheet of waxed paper. With 2- to 4-in. leaf-shaped cutters, cut dough into as many cookies as possible. Refrigerate trimmings. Place cookies, 1 inch apart, on prepared sheets.
- 6. Bake cookies 12 to 15 minutes or until golden brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
- 7. When cookies are cool, brush with syrup to glaze, if desired. Sprinkle sanding sugar over syrup glaze, if desired. Let sugared cookies dry 1 hour.
- 8. Store cookies (with waxed paper between layers if decorated) in airtight containers at room temperature up to 1 week, or in freezer up to 3 months.
