This is an easy, no mixer needed, mix by hand, kind of recipe, that I made in the speed of lighting with my 6 years old one evening for his dad’s birthday. We got home late and were in a big rush to bake some cookies in time before dad got home so we can present these as a gift to give him. They were so unbelievably good in addition to the added value of their effortlessness. Nutty, buttery, sweet, a bit crunchy on the outside and melt in your mouth from the inside. Oh, just thinking about them makes me want to go and make them again now!
In the rush of the holiday baking, it is a very convenient cookie recipe to add to your list. They will make a wonderful gift + they can be frozen so you can make them ahead of time.
To another topic, but still in the spirit of holiday and giving gifts, Jennie from In Jennie’s Kitchen blog, is having a 12 Days of Sharing cookie recipes (and creating virtual cookie jar) to benefit Share Our Strength, an organization with a purpose to end child hunger. Click on the badge below to make a donation and make a difference in a child’s life. It would be the best gift you can give and get, no? And, you can win a prize too!
Each donation you make via the 12 Days of Sharing badge between today and December 18th equals a free entry into a giveaway for some pretty cool prizes like a Cuisinart Stand Mixer, Food Network gift bags, and many others… Check out the complete list of giveaway prizes here or here (on the right side).
In addition to donating, you can share a recipe with us in the virtual cookie jar, click here for details.
Maple pecan cookies
Adapted from a recipe by Carole Walter from her “great cookies” cookbook
Makes about 4 dozen cookies
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup pure maple syrup
1 large egg
2 tablespoons orange juice
1 teaspoon vanilla extract
2/3 cup superfine sugar
1/2 cup lightly packed dark/light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups coarsely chopped toasted pecans
Position the shelves in the middle of the oven. Preheat the oven to 350 F degrees. Moderately butter the cookie sheets or use parchment paper.
In a medium bowl, melt the butter in the microwave and set aside to cool.
Using a wooden spoon, add the maple syrup to the melted butter, mixing well. Mix in the egg, orange juice, and the vanilla extract. Whisk in the sugars, stirring until well combined and free of lumps.
In another bowl, sift together the flour, salt, and baking soda. Add the dry ingredients in three additions, then fold in the nuts with a large rubber spatula.
Using the tip of a teaspoon, or a small cookie scoop, drop mounds of dough the size of large walnuts onto the cookie sheets, placing them 2 inches apart. Bake for 12 to 14 minutes, until the edges just begin to brown, rotating the pans top to bottom and front to back toward the end of the baking time.
Remove from oven and let cool for 2 to 3 minutes before loosening with a thin metal spatula. Cool on wire racks.
Store in an airtight container.