Maple Pecan Sandwich Cookies Recipes

CHOCOLATE PECAN SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
• In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
• Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
• Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
• Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
• Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
• Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
• Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

MAPLE PECAN COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.

MAPLE LEAF SANDWICH COOKIES

Steps:

• Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
• Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
• Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
• Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.

MAPLE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. , Bake at 325° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl. beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

MAPLE PECAN SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Spread the 1 cup of pecans in a small baking pan and toast in the oven, stirring frequently, for 6-9 minutes, or until lightly browned, be careful not to burn. Immediately turn out into a small bowl. Let stand until completely cooled; set aside.
• In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
• In a food processor, process the pecans and brown sugar continuously until the pecans are completely pureed and form a paste, 3-4 minutes -- scraping down sides of processor and bottom several times.
• Add the butter and process until well blended. Add the powdered sugar, maple syrup, egg yolk, and vanilla and process until very well blended and smooth. Add the flour mixture and process in on/off pulses just until evenly incorporated.
• Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion to a generous 1/8" thick; check the underside of dough and smooth out any wrinkles that form. Stack the rolled portions, paper and all on a baking sheet.
• Freeze for 30 minutes or until chilled and firm.The dough may be frozen for up to 24 hours, let thaw before using.Prehat oven to 350*.Grease several baking sheets or coat with nonstick spray.
• Working with one portion at a time and leaving remaining portions chilled, gently peel away, then pat one sheet of wax paper back into place. Flip dough over, then peel off and discard the second piece of paper. Using a.
• 1 1/2-1 3/4" round or oval, scalloped or fluted cookie cutter, cut out cookies.if at any point the dough softens too much to handle easily, transfer dough to freezer to firm up.Using a spatula, carefully transfer the dough to the baking sheets, spacing about 1 1/2" apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Lightly sprinkle half the cookies with the finely chopped pecans, patting them down to embed them slightly -- these rounds will be the sandwich tops.
• Bake the cookies one sheet at a time in the upper third of the oven for 6-8 minutes or until just tinged with brown and slightly darker around the edges. Reverse sheets halfway through from front to back to ensure even browning.Transfer sheet to wire rack and let set 2-3 minutes so cookies firm up slightly.Using a spatula, transfer cookies to wire rack to cool completely.
• BUTTERCREAM.
• in a small heavy saucepan, bring the maply syrup to a simmer over medium-high heat. Simmer briskly for 2 minutes.
• Remove from heat.let cool slightly.
• Pour the syrup into the food processor. Let stand until barefly warm.
• Add the powdered sugar, butter and vanilla and process just until well blended and smooth. Spread a generous measuring teaspoon of buttercream over the underside of each untopped round.Cover each with a pecan-topped round.
• Gently press down and then adjust the top if necessary.
• Store in an airtight container for up to 1 week or freeze up to one month.