Chevron Twists

By norsegal8

These cookies are a simpler version of the traditional pretzel shape. After tasting the buttery cookie with the maple pecan filling, you'll agree the flavors are natural companions.

Ingredients

• DOUGH
• 1 1/2 sticks unsalted butter, at room temperature
• 1/4 cup sugar
• 1/2 cup powdered sugar
• 1/8 teaspoon salt
• 1 egg yolk
• 1 teaspoon vanilla
• 1 1/2 cups + 2 tablespoons all purpose flour
• MAPLE-PECAN FILLING
• 3 3/4 ounces peacans, toasted
• 1 tablespoon unsalted butter, at room temperature
• 1 teaspoon pure maple syrup

Details

Servings 7

Preparation

Step 1

1. Adjust the oven rack to the lower third of the oven and preheat the oven to 300°F. Line two baking sheets with parchment paper.

2. Dough: In the bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugars and salt on medium speed until creamy. Add the egg yolk and then the vanilla, beating just until well combined and slightly fluffy, and scraping down the sides of the bowl. Lower the mixer speed, gradually add the flour and mix just until thoroughly combined.

3. Shape the dough, 1 teaspoon at a time, into balls with your palms, and drop 1 inch apart on baking sheets. Then, with your fingertips, roll each ball back and forth on the work surface into a pencil-like rope about 4 to 5 inches long and ¼ inch in diameter. Place back on the baking sheet, and twist each rope of dough into a loop, overlapping the ends and curve the two ends. The cookies should resemble the letter “e” in lower case script.

4. Bake, one sheet at a time, for 10 to 13 minutes, or until firm when lightly touched and pale golden in color. Place the baking sheet on a wire rack to cool for 5 minutes. Then lift the cookies from parchment with a spatula to a rack to cool.

5. Maple-Pecan filling: Finely grind the nuts in a food processor. Add the butter and maple syrup and blend until smooth. Using a pastry bag fitted with a ¼-inch plain decorating tip, pipe a small dot of filling in the center hole of the loop of each “e”.

6. Store the filled cookies in one layer in an airtight container.