Pecan Maple Leaves

Name: Pecan Maple Leaves
Prep time: 1 h
Total time: 1 h 30 min
Yield: 4 dz.
Ingredients: 2 1/2 c. all-purpose flour; 1/4 tsp. salt; 1 c. butter (no substitutions); c. granulated sugar; c. packed light brown sugar; 2 tbsp. pure maple syrup; 1 tsp. vanilla extract; 3/4 c. finely chopped pecans; Sanding sugar (optional)

Published: Aug 30, 2011

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Yields:

4 dz.

Prep Time:

1 hr

Total Time:

1 hr 30 mins

Cal/Serv:

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These sweet autumn treats get their crunch from toasted pecans and an extra hint of sweetness from pure maple syrup.

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Directions

1. Step 1On waxed paper, mix flour and salt.
2. Step 2In large bowl, with mixer on medium speed, beat butter and sugars until just blended and creamy, occasionally scraping bowl with rubber spatula. Add syrup and vanilla; beat until mixed. Reduce speed to low; gradually beat in flour, then pecans, just until blended, scraping bowl.
3. Step 3Divide dough into 2 equal pieces. Flatten each piece into a disk and wrap each in plastic wrap. Refrigerate at least 1 hour or up to 3 days. Let stand until pliable enough to roll.
4. Step 4Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
5. Step 5Between sheets of waxed paper, roll 1 disk of dough 1/4 in. thick. Remove top sheet of waxed paper. With 2- to 4-in. leaf-shaped cutters, cut dough into as many cookies as possible. Refrigerate trimmings. Place cookies, 1 inch apart, on prepared sheets.
6. Step 6Bake cookies 12 to 15 minutes or until golden brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
7. Step 7When cookies are cool, brush with syrup to glaze, if desired. Sprinkle sanding sugar over syrup glaze, if desired. Let sugared cookies dry 1 hour.
8. Step 8Store cookies (with waxed paper between layers if decorated) in airtight containers at room temperature up to 1 week, or in freezer up to 3 months.