Butter Pecan Maple Crisps // Fall Cookie Week

In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

I actually ended up giving almost all of them away. Most went to my BFF and her family; the rest are being enjoyed by my mom, dad and grandparents. I did keep a handful of personal favorites for myself. There’s nothing wrong with that, right?.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is what I consider an adult cookie. That simply means that as a kid I would have turned my nose up at it because it’s basically a nut-based cookie, As an adult I think it’s pretty darn fabulous, but unfortunately that also makes me feel old.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Anyway, this cookie has some of the quintessential flavors of fall. The pecan, almond, and maple work together so nicely to create a little flavor party in your mouth.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

This cookies are finished off with a glaze of pure maple syrup right when they come out of the oven. The syrup is such a genius and delicious idea. It adds a great depth of flavor.

Are you salivating yet? Good. Let me show you how to make these.

Butter Pecan Maple Crisps

Here’s what you will need:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1/2 cup toasted chopped pecans
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup

Let’s get baking:

Preheat your oven to 300 degrees F.

In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.

In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)

Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.

With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.

Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.

Bake for 20-25 minutes.

Remove from the oven, and while hot, brush them with the pure maple syrup.

Remove cookies from the baking sheet and place on a wire rack to cool completely.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

And that’s a wrap for Butter Pecan Maple Crisps!

I absolutely love any baked goods that use almond extract. There is something about that flavor that is just so comforting.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

These are another great cookie for tea or coffee dunking. A few of these and a big cup of coffee could be my breakfast any fall day!

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Be sure to stop back tomorrow for an extra special Fall Cookie Week treat!

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Butter Pecan Maple Crisps

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

By Michael Wurm, Jr. Published: September 17, 2013

  • Yield: 2 - 3 Dozen

Author: Michael Wurm, Jr. of Inspired by Charm

Ingredients

Instructions

  1. Preheat your oven to 300 degrees F.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.
  3. In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)
  4. Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.
  5. With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.
  6. Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.
  7. Bake for 20-25 minutes.
  8. Remove from the oven, and while hot, brush them with the pure maple syrup.
  9. Remove cookies from the baking sheet and place on a wire rack to cool completely.
      • Kelly – Thank you so much! Your ears must be ringing – I was just talking to someone about you. Excited to see you this week!

        xo Michael

    1. I have printed EVERY ONE of your cookie recipes and I WILL be surrounded my cookies while holding my milk tomorrow night! So excited to try every single recipe :) just hoping I don’t gestational diabetes!!! But I bet this bun in my oven will have a sweet tooth :)
      Thanks Michael for inspiration – will be sharing your recipes like crazy this fall!

      **hey side note: do you have any recipes that have coffee in them? My hubby and I have a small coffee roasting business and would LOVE to share a recipe on our blog!!!**

      Blessings!
      Keldy

      • Keldy, Thanks so much! I can’t think of a coffee recipe off hand, but I’ll be in touch when I come up with something. I do however used coffee any time I’m baking with chocolate.

        xo Michael

    2. Will try these tonight with Earth Balance for the butter … then they’re deliciously vegan! Thanks for the inspiration!

    3. I am making these as I type but wondered about the lack of an egg! Is that correct? I’ve never made a cookie recipe or baked without an egg!
      Help!
      Thanks Michael!

      • These cookies do not require an egg. They are more like a shortbread cookie. Happy Baking!

        xo Michael

        • Thank you Michael! Had to make a quick decision and I added an egg before I heard from you! They were delicious anyway! Will be remaking again and will go without an egg next time. Like a pecan sandie but waaaaaaaay better!

          • Mary – Oh good! I’m glad they turned out for you. Yes – just like pecan sandie. Perfect description (and totally better).

            xo Michael

    4. Hi, I made these to share at intermission for the cast of our local theatre guild (we are presenting “Oliver!). I didn’t use the maple syrup, because I thought that they would make everyone’s fingers really sticky. I used brown sugar and half pastry flour and half whole wheat flour. They were a real hit! Thanks. I am going to try the other recipes too!

      • So glad you like the recipe Sandy! You can actually use the maple syrup without any stickiness. The cookie seems to absorb it. It adds great flavor.

        xo Michael

    5. I really enjoyed these cookies. I was looking for a recipe using ingredients I had at home and this was perfect. Not only is it a great recipe for fall, it is a good recipe for Christmas time as well. I substituted a 1/2 cup butter for non-fat greek yogurt to cut down on some calories and they turned out like the pictures and tasted wonderful. Thanks for sharing!

    6. Pingback: Butter Pecan Maple Crisps // Fall Cookie Week | Inspired by Charm | Tastiest Recipe Reviews

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