These are from Good Housekeeping Magazine. They are really amazing. I was going to add glaze on them but they do not need it and I did not have time. They do not look like much but the cookies are packed with flavor!
Pecan Maple Leaves
Ingredients
2 1/2 cups flour
1/4 tsp salt
1 cup butter softened
1/3 sugar
1/3 cup packed light brown sugar
2 tb pure maple syrup
1 tsp vanilla extract
3/4 cup pecans, toasted and finely chopped
Sanding sugar for decorating, optional
Directions
1. In large bowl beat butter and sugars until creamy. Add syrup and vanilla; beat until mixes. Reduce speed to low and gradually beat in flour and salt. Add pecans and blend.
2. Refrigerate dough for 1hour or up to 3 days.
3. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
4. Between two sheets of wax paper, roll dough into 1 inch disk about 1/4 inch thick. Remove top sheet of wax paper and using a cooking cutter, cut dough into desired shapes. Refrigerate trimmings and extra dough when not using it.
5. Place cookies on a cookie sheet 1 inch apart. Cook 12 to 15 minutes or until golden brown. Transfer to a wire rack.
7. When cookies are cool brush with syrup to glaze (I skipped this step). Sprinkle with sanding sugar over syrup glaze. Let cookies dry for 1 hour.
8. Store cookies between wax paper in an air tight container at room temperature for up to 1 one week or in freezer for 3 months.
Per cookie: 75 calories; 1g protein; 8g carbs; 5g fat; 0g fiber; 9mg cholesterol; 40mg sodium.
Pecan Maple Leaves
Ingredients
2 1/2 cups flour
1/4 tsp salt
1 cup butter softened
1/3 sugar
1/3 cup packed light brown sugar
2 tb pure maple syrup
1 tsp vanilla extract
3/4 cup pecans, toasted and finely chopped
Sanding sugar for decorating, optional
Directions
1. In large bowl beat butter and sugars until creamy. Add syrup and vanilla; beat until mixes. Reduce speed to low and gradually beat in flour and salt. Add pecans and blend.
2. Refrigerate dough for 1hour or up to 3 days.
3. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
4. Between two sheets of wax paper, roll dough into 1 inch disk about 1/4 inch thick. Remove top sheet of wax paper and using a cooking cutter, cut dough into desired shapes. Refrigerate trimmings and extra dough when not using it.
5. Place cookies on a cookie sheet 1 inch apart. Cook 12 to 15 minutes or until golden brown. Transfer to a wire rack.
7. When cookies are cool brush with syrup to glaze (I skipped this step). Sprinkle with sanding sugar over syrup glaze. Let cookies dry for 1 hour.
8. Store cookies between wax paper in an air tight container at room temperature for up to 1 one week or in freezer for 3 months.
Per cookie: 75 calories; 1g protein; 8g carbs; 5g fat; 0g fiber; 9mg cholesterol; 40mg sodium.
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