Baking Cookies with Local Maple Syrup

Making the same cookies can get boring!  I know, everyone loves the Chocolate Chip cookies, so I don’t DARE not have those out…but sometimes you just want something different.  Today is a bit gloomy…and I see the gallon jug of maple syrup from our friends at Morton Maple Farm in nearby Wattsburg.

I know assistant innkeeper Paul LOVES pecans and maple syrup, so I meander through some of my cookbooks, and find:  Rustic Maple Pecan Cookies (in my “Great Cookies” book by Carole Walter).  It looks promising–lots of butter, melted (which will make the cookies chewy), maple syrup, orange juice and toasted pecans.

Now I have not been a huge fan of nuts of almost any kind until I started an eating plan last summer that encouraged me to have nuts as my only snack..so I ventured out and have found that I like them better than I thought.

So, you melt the butter, add the maple syrup, orange juice, and maple and vanilla extracts.  Stir in the dry ingredients, toasted nuts, and voila!

Here’s the recipe:

Maple Pecan Cookies

Makes about 4 1/2 dozen

3/4C (1 1/2 sticks) unsalted butter
2C all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 C pure maple syrup
1 large egg
2 T orange juice
1 tsp maple extract
1 tsp vanilla extract
2/3 C sugar
1/2 C packed brown sugar (I used light)
1 1/2 C coarsely chopped toasted pecans

1. Preheat oven to 350 degrees.  Prepare cookie sheets with parchment, or grease well.
2. In a 3-quart, heavy-bottomed saucepan, melt the butter and set aside to cool to tepid.
3. Whisk together the flour, salt and baking soda in another bowl.  Set aside.
4. Using a wooden spoon, add the maple syrup to the melted cooled butter, mixing well.  Blend in the egg, orange juice, and extracts.  Whisk in the sugars, stirring until well combined and free of lumps.  Stir in the dry ingredients in three additions, then fold in the nuts with a large rubber spatula.
5. Drop scant tablespoons of dough onto the cookie sheets, spacing them about 2 inches apart.  Bake for 9 – 10  minutes, until the edges JUST begin to brown.  Remove from oven and let stand for 2-3 minutes before loosening with a thin metal spatula.  Cool on wire racks.

Innkeeper
Grape Arbor Bed & Breakfast

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