Maple Walnut Cookies
Ingredients
All-purpose flour - 2 1/2 cup
Unsalted Butter (room temperature) - 1/2 cup (113 grams)
Maple Candied Walnuts - 1 cup
Dark Brown Sugar - 2/3 cup
Pure Maple Syrup - 1/2 cup
Pure Vanilla Extract - 1/2 tsp
Maple Extract - 1/4 tsp
Egg - 1
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Turbinado sugar - 1/2 cup
Maple candied walnuts
Erin McDowell's Maple Pecan Cookies | Food52 + Braun
These maple pecan cookies are soft and packed with flavor. There’s maple syrup in the cookie dough, and then for a bonus burst of flavor, Erin McDowell rolls the cookies in a blend of ground pecans and maple sugar. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Makes 24 cookies)
For the cookies:
3 1/4 cups (392 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
12 tablespoons (170 grams) unsalted butter, at room temperature
1 cup (212 grams) light brown sugar
1/2 cup (160 grams) maple syrup
2 (113 grams) large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (120 grams) pecans, roughly chopped
For finishing:
1/4 cup (30 grams) pecans
1/4 cup (39 grams) maple sugar (can substitute granulated sugar)
1 pinch ground cinnamon
1 pinch fine sea salt
FULL RECIPE HERE ►►
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3-Ingredient Peanut Butter Cookies
Here is what you'll need!
3-INGREDIENT PEANUT BUTTER COOKIES
Makes 25-30 cookies
INGREDIENTS
1 cup peanut butter
½ cup sugar
1 egg
PREPARATION
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.
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MUSIC
What's Wrong With That Instrumental_FullMix.aif
Licensed via Warner Chappell Production Music Inc.
Created by
Pure Maple - Maple Walnut Biscotti
With Katie Walker
- 2 cups walnuts, coarsely chopped, toasted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/4 cup pure maple syrup
- 1/4 to 1/2 teaspoon maple flavor, optional
- 1/3 cup butter, melted
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons maple sugar, for topping; optional
1. Preheat the oven to 350°F. Lightly grease a large baking sheet; or line with parchment.
2. Toast the walnuts by spreading them in a single layer in a 9 x 13 (or similar size) pan, and
baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
3. Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
4. Add the melted butter, beating till smooth.
5. Mix in the flour, baking powder, and salt, then the nuts.
6. Divide the dough in half on a lightly greased or parchment-lined baking sheet.
7. Using your wet fingers, shape each half into a rough 10 rectangle, about 4 wide and 1/2
thick.
8. Using your wet fingers or a wet bowl scraper, smooth the top and sides of the rectangles.
Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
9. Bake the biscotti dough for 30 minutes. Remove from the oven, and cool for about 10 minutes;
cooling the dough allows you to cut it more easily, with less crumbling.
10. Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into
generous 1/2-thick slices. Place the slices close together on the prepared baking sheet. If you
can balance them upright (rather than laying them flat), so much the better; you won't have to
turn them during their second bake.
11. Bake for about 20 to 25 minutes, till the biscotti's cut sides are beginning to brown. Remove
them from the oven, and cool right on the baking sheet.
12. Yield: about 3 dozen 4 to 6 biscotti