And here’s the promised recipe for some delicious cookies, perfect for Canada Day, or any day you need a taste of nuts and maple syrup!! Maple pecan maple leaves…..ahhhhh! I had wanted a recipe that uses real maple syrup instead of just maple flavouring, and this uses both, though don’t worry if you don’t have the flavouring. Or if you don’t have the real maple syrup, then maybe try some brown sugar instead of white, and add more maple flavouring. Just a thought. I’m always rearranging recipes to accomodate what I have on hand….
Pecan Maple Leaves (the original recipe, called Maple Walnut Leaves, from The Good Cookie, my alterations in bold)
1/2 cup walnuts, toasted and cooled (pecans!!)
3/4 cup granulated white sugar (will be divided)
2 1/4 cups all purpose flour (2 3/4 skimpy cups of flour)
1/2 cup cake flour (not self-rising) (2 Tbsp corn starch)
1/2 tsp salt
1 cup unsalted butter, softened (I used salted butter)
1 large egg yolk
1/4 cup pure maple syrup
1/4 tsp maple flavouring (don’t use if I don’t have it)
1 large egg beaten lightly with 1 tsp water for egg wash
Turbinado sugar for sprinkling
1. Place the previously toasted nuts and 1/4 cup of the granulated sugar in the bowl of a food processor and process about 30 seconds, until nuts are finely ground.
2. Sift together the flours (cornstarch) and salt into a medium bowl. Stir in ground nuts until well blended; set aside.
3. Beat butter and the remining 1/2 cup sugar at medium-high speed about 2 minutes, until light in texture. Beat in egg yolk, maple syrup and maple flavouring until well blended. At low speed, gradually add flour mixture, mixing until just blended. Divide dough in half and shape into 2 disks. Wrap each in plastic wrap and refrigerate at least 2 hours, or until firm enough to roll.
4. Position a rack in center of oven and preheat oven to 350 degrees F.
5. On a lightly floured surface (or on parchment paper) roll out half the dough. Using a maple leaf cookie cutter, cut out the cookies and arrange on ungreased (parchment paper) cookie sheets, spacing 1 inch apart. Gather up and reroll scraps (refrigerate for 10 minutes if they get too soft to roll). optional: Brush cookies with egg wash and sprinkle with turbinado sugar. Or tap into colored sugar, or leave plain.
6. Bake 10 to 12 minutes at 350 degrees, until golden brown around the edges. Transfer cookies to a wire rack and cool completely. Repeat with remaining refrigerated dough. Store in an airtight container at room termperature for up to a week.
I made an icing of about 1 Tbsp maple syurup and about 1/2 cup of icing sugar, a dash of maple flavouring and a splash of milk. Mix this up and spread on the cookies with a spoon, for more MAPLE flavour!!! These cookies (above) were pressed into colored sugar before they were baked.