In my original recipe, I called for light brown sugar, but here I used one-third dark brown sugar and two-thirds light brown sugar. However, even though I have a larger kitchen now …Īdapted from my book, Ripe for Dessert: My Best Recipes They’re expensive in Europe, but in the “you do you” category, I needed to have one. My first kitchen in Paris was tiny, and a stand mixer would have taken up one-third of the entire kitchen, so I decided to go without. One thing the French don’t have, though, is nostalgia for their robots pâtissiers, as Americans do with our KitchenAid mixers. If I’d had a Breton mother-in-law back in those days to set me straight, I maybe would have spread a different word back then! ) If you published a recipe with salted butter back then, in the U.S., all heck would break loose, since bakers (myself included) drilled it into people’s heads that we all should only bake with unsalted butter. (The book is now out of print, but the recipe appears in my newer book, Ready for Dessert: My Best Recipes. Keep the cookies from sticking to each other by layering them in a single layer, with layers divided by parchment or wax paper.That said, in this recipe, which I developed in the 1990s for my first book, Room for Dessert, I used unsalted butter. Glazed cookies can be stored at room temperature in an airtight container for 3-5 days. They can also be stored at room temperature in an airtight container for up to 5 days. It will be near impossible to keep the dough together and will be incredibly difficult to roll it out.Ĭookie dough can be frozen for up to 3 months.īaked and unglazed cookies can be stored in an airtight container and frozen for up to 3 months. Trying to roll it out cold is not recommended. With any cookie dough that needs to be chilled, allow the dough to come to cool room temperature before rolling it out, if you've let the dough chill to the point the butter has firmed back up.Exact times for cooling in the recipe card are estimates. You can make the brown butter in advance, up to a week ahead if needed. Browning the butter takes minutes, but cooling and solidifying the butter takes some time.The dough will stretch the plastic wrap and will be especially helpful in getting the dough to keep its shape, and getting a head start in rolling it out. Once chilled and ready to use, roll out the dough while it is still wrapped in plastic wrap.Dip the cookies into the glaze, halfway, then place on parchment paper to dry.Whisk in water as needed to thin the glaze. Whisk together the confectioners sugar, maple syrup, maple extract and salt until combined.Cool completely on the cookie sheet before glazing.Bake the cookies until they begin to brown around the edges and the center is set.Place cookies on cookie sheet and chill for 20 minutes.Roll the dough to ¼" thick and cut out cookie shapes.Preheat the oven to 350F and line two cookie sheets with parchment. Flatten the dough to a disc and refrigerate for 30 minutes.Turn the dough out onto a lightly floured surface or mat and wrap tightly with plastic wrap.Add a few tablespoons of cream if needed. Beat in the flour and pecans until just combined.Beat together brown butter, confectioners sugar and salt.Refrigerate the brown butter until solid but still scoopable.Brown the butter until deep golden brown. The extract gives some extra maple flavor. Maple extract - Maple syrup has a mild maple flavor. Maple syrup - Use real maple syrup, not pancake syrup. Maple, brown butter and pecans are a knock out flavor combination. Using real maple syrup in this glaze along with a little bit of a good quality maple extract, really amps up the maple flavor. The maple glaze takes these cookies to the next level.Brown butter is the star of these cookies and provides so much flavor. These cookies are buttery, and nutty, toasty and deep in flavor.These brown butter maple pecan cookies are similar in texture to a shortbread cookie, so the cookies will have a soft, sandy, shortbread texture when baked.
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