- 12
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter (2 sticks), softened (no substitutions)
- 1 cup packed dark brown sugar
- 1 large egg
- 1 tsp. natural maple extract or imitation maple flavor
- 1 tsp. vanilla extract
- 1 cup pecans, finely chopped
Preparation
Step 1
On waxed paper, combine flour, baking powder and salt. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, about 1 minute. Beat in eggs and extracts until blended. Reduce speed to low; beat in flour mixture just until combined, occasionally scraping bowl with rubber spatula. Divide dough in half; shape each half into 11" by 1 1/2" log. Spread half of pecans lengthwise on 14" long sheet of wax paper. Roll 1 log in pecans, gently pressing to coat. Wrap log tightly in waxed paper. Repeat with remaining pecans and dough on second sheet of waxed paper. Refrigerate logs 2 hours or until dough is firm enough to slice. (or place logs in the freezer for 1 hour). Preheat oven to 350 degrees. Remove 1 log from refrigerator; cut into 1/16" thick slices. Place slices, 1 inch apart on ungreased large cookie sheet. Bake 10-12 minutes or until edges brown slightly. Transfer cookies to wire racks to cool.
Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 2 weeks or in freezer up to 3 months.