Maple Pecan Sandies Cookies

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup pecans, toasted and finely chopped
• 3/4 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon milk
• 24 pecan halves, for garnish

Method

1. 1

   Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 7 to 8 minutes, stirring once, until fragrant. Let cool, then chop finely.

   7:00 · Toast pecans
2. 2

   In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2 minutes.

   2:00 · Cream butter and sugar
3. 3

   Beat in the maple syrup and vanilla extract until fully combined.

4. 4

   Add the flour and salt, mixing on low speed just until a soft dough forms.

5. 5

   Fold in the chopped toasted pecans until evenly distributed throughout the dough.

6. 6

   Cover the dough and chill in the refrigerator for 30 minutes to firm up for easier shaping.

   30:00 · Chill dough
7. 7

   Line two baking sheets with parchment paper. Roll the dough into 24 tablespoon-sized balls and place 2 inches apart on the sheets.

8. 8

   Flatten each ball slightly with your palm or the bottom of a glass to form a thick disc.

9. 9

   Bake at 350°F until the edges are just set and the bottoms are lightly golden, 11 to 13 minutes.

   11:00 · Bake cookies
10. 10

    Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on sheet
11. 11

    Whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable, adding more milk if needed.

12. 12

    Drizzle the maple glaze over the cooled cookies and top each with a pecan half. Let the glaze set for about 15 minutes before serving.

    15:00 · Set glaze