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RECIPE: Chewy Maple-Pecan Cookies
- Yield: Makes 12 cookies 1x
Description
There are few better homages to maple syrup’s woodsy-sweetness than these chewy cookies by cookbook author and food writer Brian Levy. It doesn’t hurt that they’re easy to make, thanks to a strategic assist from a food processor. A little pecan hat atop each cookie adds whimsy and nods to the treats’ nutty-sweet flavor.
This recipe originally appeared in Brian Levy's Formal Assignment newsletter: Chewy Maple-Pecan Cookies.
Ingredients
Scale
- Scant 1 3/4 cups pecan halves or pecan pieces
- Scant 1/2 cup maple sugar (see note) or light brown sugar
- 6 1/2 Tbsps rolled oats or 1/2 cup oat flour
- 1/4 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1 egg white (from a large egg)
- Orange blossom water or cold water, for wetting your hands
- 12 additional pecan halves
Instructions
- Line an 18-by-13-inch half-sheet pan with parchment paper or a silicone baking mat. Heat the oven to 325°F.
- Place the scant 1 3/4 cups pecans, maple sugar, oats or oat flour, salt, and cream of tartar in a food processor. Pulse until the pecans and oats have broken down to a fairly fine powder. It should just start to clump loosely; you want to grind it as fine as possible without forming a paste.
- Transfer the ground pecan mixture to a mixing bowl. Add the egg white and use a spoon or flexible spatula to gently mix the egg white into the dry ingredients. Mix until it feels evenly moistened. Gather the dough into a mass in the bowl.
- Place a little orange blossom water or cold water in a small bowl. Dip your fingers in it to moisten them, then roll the dough into 12 equal pieces, arranging them a few inches apart on the lined baking sheet. Lightly press the balls to flatten them just a tad, and then lightly press a whole pecan on top of each.
- Bake for 20 to 24 minutes, rotating the pan halfway through. The cookies should be lightly cracked, puffed, and deeply golden; they will no longer appear wet. Let cool completely. Store at room temperature in an airtight container for up to 5 days.
Notes
- Make sure the nuts are raw (not roasted) and unsalted.
- You can buy maple sugar or easily make it yourself (here's how, or try this recipe) — or you can try light brown sugar in its place.
- The cream of tartar simply adds a bit of acidity to balance the sweetness. If you don’t have it, the cookies will still work; they’ll just taste a bit sweeter.
