Maple Pecan Refrigerator Cookies
By Yankee Magazine|Mar 23 2013|
With their maply goodness, these treats are very New England–but with a Southern twist, thanks to pecans’ nutty flavor. They’re easy to make and can be stored in the freezer until needed. They’re not super-sweet, but they’re very buttery. For the best maple flavor, use grade B syrup if you can find it, or grade A dark amber will do.
Yield:
3 dozen cookies
Ingredients
* 2 sticks (1/2 pound) unsalted butter, room temperature
* 1/2 cup sugar
* 3 tablespoons maple syrup
* 1 large egg yolk
* 1/2 teaspoon vanilla
* 2 cups flour
* 1-1/4 cups chopped pecans
Instructions
With a standing mixer, beat butter until creamy (about 3 minutes). Scrape down the sides of the bowl. Beat sugar in gradually. Add syrup, yolk, and vanilla. Blend in flour and pecans. Divide dough in half. Place one half on a sheet of waxed paper or plastic wrap. Shape into a log about 2 inches in diameter. Cover and refrigerate. Repeat with second half. Refrigerate until firm (or freeze for later). Heat oven to 350 degrees. Slice dough into 1/2-inch rounds. Bake on ungreased baking sheets until golden (about 20-25 minutes).
Any suggestions about where to buy grade B maple syrup? Also, about how many cookies does this recipe make?
@Laura – I get my grade B syrup from a local farmers market and stock up then. There are several places online where you can get it also. You can google it and come up with quite a few. I find the best online are from the New England area when I’ve purchased online. (If you happen to live in the NE area there are a lot of places that make it around that you can buy from directly. I sadly don’t live there ) I have occasionally found it in my local grocery but not usually The recipe states at the top Yield: 3 dozen
Maple syrup grades have changed. Almost everything is now Grade A.” For stronger maple flavor, you want darker syrup. Look for Grade A: Dark Color or Grade A: Very Dark. For baking, we like the latter.