Maple Pecan Sugar Cookies

Directions

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a medium bowl, walk the flour, baking soda, and salt to combine.
2. In a separate bowl using a hand mixer, cream the butter and brown sugar on medium streak unless light and fluffy, 3 to 4 minutes. With the hand mixer running on medium streak, slowly circulate within the maple syrup, and beat effectively to combine, about 1 minute more. Catch 22 situation the bowl effectively.
3. Add one egg to the bowl with the hand mixer, and combine effectively to encompass. Next, add about 1/4 of the flour mixture and combine correct unless blended. Add the closing egg and the vanilla extract and combine to combine.
4. Add the closing flour mixture and combine unless incorporated. Catch 22 situation the bowl effectively, then add 1 cup (120 grams) pecans and combine to combine.
5. In a little chopper, meals processor, or spice grinder, pulse the 1/4 cup (39 grams) pecans, maple sugar, cinnamon, and salt unless they make a handsome powder. Switch to a little bowl.
6. Scoop the cookie dough into 2 tablespoon-sized balls, and drop into the maple-pecan dirt, tossing to coat entirely. Switch the covered cookie balls to the baking sheet. Be definite there is 1 scuttle between every cookie; staggering rows on the baking sheet helps you fit more on the sheet.
7. Proceed scooping and coating the cookie dough unless you’ve vulnerable it all up. Bake the cookies for 14 to 16 minutes, or unless the edges are frivolously golden brown and the head surface seems enlighten. Rotate the sheets midway via baking.
8. Switch to wire racks to chill no lower than 5 minutes sooner than serving (these are sparkling yummy when served heat!).