7 Minutes to Cooking Appetizing Vermont Maple Pecan Cookies

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Vermont Maple Pecan Cookies

We hope you got benefit from reading it, now let’s go back to vermont maple pecan cookies recipe. To make vermont maple pecan cookies you need 13 ingredients and 7 steps. Here is how you achieve that.

Here are the ingridients that are needed to serve a remarkably good Vermont Maple Pecan Cookies:

  1. Get 3 cup of old-fashioned oats.
  2. Prepare 1 cup of shredded unsweetened coconut (or sweetened).
  3. Take 2 2/3 cup of all-purpose floor.
  4. Get 1 tsp of salt.
  5. You need 1 tsp of cinnamon.
  6. Provide 2 cup of packed light brown sugar.
  7. You need 1 cup of (2 sticks) unsalted butter – I use salted.
  8. Get 1/2 cup of maple syrup.
  9. Provide 2 tbsp of light corn syrup.
  10. You need 2 tsp of baking soda.
  11. Provide 1/4 cup of boiling water.
  12. You need 1 tsp of maple or vanilla extract.
  13. Provide 2 cup of chopped toasted pecans.

Done with the ingridients? Below are the sequences on preparing Vermont Maple Pecan Cookies:

  1. Preheat oven 300°F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper..
  2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend – I use my kitchen aid mixer with dough hook..
  3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat..
  4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. (mixture will froth). Add maple extract or vanilla. Stir into dry ingredients. Add pecans; Stir well..
  5. Place 1/4 cup size balls of dough on parchment covered baking sheets, 3 inches apart. Flatten slightly..
  6. Bake 18 to 24 minutes, until golden brown and set, rotating positions halfway trough the baking process. Cool on the baking sheets 5 minutes; transfer to wire rack to cool completely. Makes about 3 dozen cookies.
  7. Recipe by Julie Hession published in relishmag.com.

Share: Rate this Recipe Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Top each cookie with a walnut half. These cakey cookies are soft and packed with maple flavor. There's maple syrup in the cookie dough, and then for a bonus burst of the good stuff, I roll the cookies (pre-baking) in a blend of ground pecans and maple sugar; you can substitute regular granulated sugar, too, and they're still crazy delicious. OK, so this recipe didn't exactly go to plan.

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