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Chewy Maple Syrup Fudge and Pecan Cookies

Chewy Maple Syrup Fudge Pecan Cookies // FoodNouveau.com

It’s probably a cliché to say this, but one of the main reasons I love baking so much is that I get to share the fruits of my work. I mean, nobody makes a whole cake only for him- or herself, right? The holidays are the perfect excuse to go on a baking frenzy because I not only get to make desserts for many dinners to come but also create edible gifts.

Because I’m always willing to take on more baking projects, this year I decided to take part in The Great Food Bloggers Cookie Swap. This yearly event brings together food bloggers from around the world to celebrate cookies. Each blogger who signs up receives the address of three other bloggers to whom they must send a dozen homemade cookies. The registration fee is donated to Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the United States than any other disease. By participating in the cookie swap, you not only get to enjoy delicious cookie, but also help support a great cause.

Sending carefully wrapped packages is one of my favorite things to do—in fact, I wish I could figure out a business model that would allow me to wrap and ship beautiful packages all day. Every December, I ship homemade cookies and candies to friends and clients—it’s my way of saying thank you for a great year. Clearly, The Great Food Bloggers Cookie Swap is the perfect holiday event for me.

The cookies I shipped to Sharana, Jane, and Amanda combine my favorite baking nut, pecan, with my favorite holiday candy, Maple Syrup Fudge. Yes, that’s right. There’s a piece of maple syrup fudge in each cookie! If that’s not heaven in cookie form, I don’t know what is. I’ve made five batches of these wonders over the past two weeks, and I plan on making more because, well, they’re that good. Note that you must make the maple syrup fudge before you make the cookies, but the good news is that you’ll have plenty of fudge left over to snack on as you shape and bake the cookies. Plus, cookies packaged along with a few separate fudge pieces make the sweetest gift—one you will probably get requests for every year from now on.

Big thanks and high fives to Jason, Stacy, and Christina who sent me fantastic cookies:

I loved being part of this year’s cookie swap. Want to participate in the 2016 edition? Sign up to The Great Food Blogger Cookie Swap newsletter to be notified when signup opens.

Chewy Maple Syrup Fudge Pecan Cookies // FoodNouveau.com

Makes Makes about 20 cookies

Chewy Maple Syrup Fudge and Pecan Cookies

Cookie combined with your favorite holiday candy? These Chewy Maple Syrup Fudge Pecan Cookies make perfect gifts for the season!

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INGREDIENTS

1 cup [250 ml] unbleached all-purpose flour, plus more for dusting
¼ tsp [1.25 ml] baking soda
Pinch of kosher salt
½ cup [125 ml] unsalted butter, softened (see Make it Dairy Free note)
¾ cup [180 ml] brown sugar, packed
1 egg
½ cup toasted pecans, coarsely chopped, plus 20 toasted pecan halves, for topping
16 cubes (½ inch [1 cm]) Maple Syrup Fudge

METHOD

Position a rack in the middle position of your oven and preheat at 400°F [200°C]. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, if you’re using a handheld mixer), cream the butter and brown sugar together. Add the egg and beat until smooth and creamy. At the lowest speed, or using a wooden spoon, stir in the dry ingredients just until combined. Fold in the chopped pecans.

With floured hands, shape 2 tsbp [30 ml] of dough into a ball (using a mini ice cream scoop makes this easy). Push a cube of maple syrup fudge into the center and cover completely with dough.

Place 10 cookies on each sheet, leave 2 inch [5 cm] space around each cookie. Top each cookie with one pecan half.

Bake, one sheet at a time, for about 7 minutes, or until the edges just start to turn light golden. The cookies will still be very soft in the center, but they will set as they cool. Place the cookie sheet on a wire rack and let cool completely. Repeat to bake the second batch of cookies.

SERVING

Serve the cookies at room temperature. If they are refrigerated, return to room temperature 30 minutes before serving.

STORAGE

Store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. These cookies don’t freeze well.

MAKE IT DAIRY FREE

Use dairy-free buttery shortening instead of butter. I use Earth Balance’s Vegan Buttery Sticks.

Recipe Credit: Adapted from Ricardo Best Cookies: 72 Spectacular Recipes.

http://foodnouveau.com/recipes/desserts/cookies/chewy-maple-syrup-fudge-pecan-cookies/

Chewy Maple Syrup Fudge Pecan Cookies // FoodNouveau.com

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8 Responses to Chewy Maple Syrup Fudge and Pecan Cookies

  1. I pinned your recipe yesterday from FBC forum and so glad I got a chance to come and look at the post today. Glad you had fun with the swap.
    Kellie from Princess and the Yard Ape

  2. I’m sorry to have missed the cookie swap this year; sounds like it was fantastic! And maple fudge IN A COOKIE?! Dreams really do come true! Thanks for sharing, and the gorgeous photos Marie. Happy Holidays to you + yours!

  3. Oh yum! I love a cookie with a surprise inside, and especially when that surprise is something as unique as that gorgeous maple syrup fudge. I’m very jealous of your cookie swap buddies… I’m sure they very much appreciated these treats.

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