Easiest Way to Prepare Appetizing Vermont Maple Pecan Cookies

Vermont Maple Pecan Cookies. Vermont Maple Pecan Cookies Oats, pecans and maple syrup combine in these yummy cookies. These addictive cookies are certain to be the hit of any bake sale or cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch. Tightly covered, these cookies will keep one week, although they seldom last that long. Line two baking sheets with parchment paper.

Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Line two baking sheets with parchment paper. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend. You can have Vermont Maple Pecan Cookies using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vermont Maple Pecan Cookies

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

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Pecan shortbread cookies are moist and buttery.

Vermont Maple Pecan Cookies instructions

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.

Pecan shortbread cookies melt in your mouth. Sift together flour, baking powder, soda, and salt, and add to creamed mixture alternately with maple syrup. Blend well and fold in nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Top each cookie with a walnut half.