I don’t make cookies or biscuits very often. It’s not because I don’t like them; quite the opposite in fact. They’re such small sweet morsels that it doesn’t seem so bad to have a second or maybe a fourth and then before I know it I’ve overdone it! So I usually avoid making them unless it’s for a special occasion.
This batch was made for a very special occasion. It’s my contribution to the August Sweet Adventures Blog Hop, themed Cookie Monster. If you’re a cookie monster like me then I would highly recommend that you check out the website for this month’s hostess The Sticky and Sweet (http://www.thestickyandsweet.com/monte-carlos/) to see other wonderful cookie creations.
These Pecan & Maple Syrup cookies are delightfully nutty with just the right amount of sweetness. I made them today and there aren’t very many left. I didn’t eat them all myself though. I’m not the only cookie monster in the house!
What is your favourite cookie or biscuit?
Pecan & Maple Syrup Cookies
Makes approx 24
Adapted from Ripailles
125g butter, softened
70g caster sugar
50g ground pecans
1 cup icing sugar
4 tbsp maple syrup
splash of water
approx 24 whole pecans (about 75g)
Mix together the butter, caster sugar and pecans until well combined and smooth. Add the flour, in batches, and mix. Then add the egg and mix until the dough is smooth. It may be necessary to add some water if it looks a little to dry. Wrap in cling film and place in the fridge to chill for at least 20 minutes.
Preheat the oven to 180C.
Roll out the dough to a thickness of about 5mm and make shapes with your preferred cookie cutter. Place on a tray and bake for about 15 minutes or so.
When cooked place on a wire rack to cool completely before decorating.
Mix together the icing sugar and maple syrup until smooth. Add a little water to make it a bit runnier. Spoon some icing over the cookie and finish with a pecan.