Pecan Maple Cookies

5 from 1 vote

These easy Pecan Maple Cookies are full of Maple flavour, chopped Pecan nuts, and a hint of Cinnamon. With a melt in the mouth shortbread cookie texture, one biscuit is not enough.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American, British

Keyword: Maple Syrup, Pecan Nuts

Servings:

Calories: 230kcal

Author: Lynn

Equipment

Baking Tray
Bakeing Parchment

Ingredients

150 grams Butter Unsalted at Room Temperature
30 g Pure Maple Syrup
50 grams icing sugar sieved
½ teaspoon Ground Cinnamon
150 grams Spelt flour or plain flour sieved
75 grams cornflour or cornstarch sieved
75 g Pecan Nuts roughly choppoed

Instructions

Preheat the oven to 160deg fan assisted. Have ready a large baking tray lined with a silicone baking sheet or baking parchment.
Cream the butter, Maple Syrup and sieved icing sugar together until smooth and well combined. If using an electric mixer, it helps to have a paddle beater so that you can scrape the sides of the bowl as it mixes.
150 grams Butter, 30 g Pure Maple Syrup, 50 grams icing sugar
Add the sieved flour, cornflour and chopped Pecan Nuts. Mix everything together until you have a well mixed firm dough.
150 grams Spelt flour, 75 grams cornflour, 75 g Pecan Nuts, ½ teaspoon Ground Cinnamon
Make 12 balls of dough of equal sizes. Place these onto the prepared baking sheets. TIP: If you wish to be exact, weigh the dough first, then divide into equal portions.
This is the kind of cookie dough that will not spread, so flatten each one with either a fork or in this case the base of a glass jar while covering each portion of cookie dough with a small piece of baking parchment to help prevent the dough from sticking to the glass.
Bake in the centre of the oven for 15 – 20 mins. Or until baked with a slight golden colour. Do not overbake. Leave to cool a little before turning out onto a wire rack to cool completely.

Notes

STORAGE

Room Temperature: These Butter Pecan Cookies, will keep in an airtight container for several days.

Fridge: There is no need to chill the dough before baking, but if you want to prep ahead, you can keep the dough in the fridge, well wrapped for a couple of days. Portion the dough then bake as per the recipe.

Freezer: This dough will freeze well. Ideally, portion each cookie and open freeze each one on a baking tray before placing them in a suitable container. Then bake as per the recipe, allowing a few extra minutes of baking time.

BAKER'S TIPS

Tip 1 - Do not overbake, this is important. You want a nice almost pale shortbread colour.

Tip 2 - Prep ahead if you wish and bake the next day.

Frequently Asked Questions.

Do I need to Chill the Cookie Dough Before Baking? - Unlike some cookie dough, this Maple Pecan Biscuit recipe does not need to be chilled first.
Can I Use Walnuts Instead of Pecan Nuts? Walnuts are a nice alternative to Pecan Nuts.

Nutrition