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Maple and Pecan Thumbprint Cookies // FoodNouveau.com

Pecan and Maple Thumbprint Cookies

Prep

Cook

Total

Yield about 48 cookies

These melt-in-your-mouth Pecan and Maple Thumbprint Cookies literally radiate their maple goodness and make your home smell like heaven. A totally irresistible treat!

Ingredients

For the cookies

For the icing

To garnish (optional)

Instructions

For the cookies: Combine the flour and pecans in a food processor. Blend until the pecans are finely ground. Transfer the flour and pecan mixture to a large bowl. Whisk in the salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, beat the butter with the maple sugar until pale and fluffy, 2 to 3 minutes. Mix in the vanilla. With the speed to low, gradually mix in the flour and pecan mixture. Gather the dough into a flat ball, wrap in plastic, and refrigerate until firm, about 1 hour.

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

Unwrap the dough and cut it into four parts. Divide the first part into 12 equal chunks, and roll each portion into a ball. Transfer to the prepared baking sheet, spacing the cookies 2-in (5 cm) apart. Press the tip of a thumb into the center of each cookie ball to create an indentation. Repeat these steps to create indented cookies with the remaining dough. (If the baking sheet isn't large enough to fit all the cookies, bake them in two batches.)

Bake the pecan and maple thumbprint cookies for 10 minutes. Remove from the oven and gently press the center of each cookie with the end of a wooden spoon to ensure the indentation remains pronounced. Bake until golden brown, 10 to 15 minutes more.

Transfer the baking sheet to a wire rack and let the cookies cool completely.

For the icing: In a mixing bowl, sift the powdered sugar, then whisk in the maple syrup until smooth. If the icing seems thick, whisk 1 tsp (5 ml) milk at a time until you reach the right consistency. (The mixture should be thick so it won't drip, but not dry.)

When the pecan and maple thumbprint cookies are cool, fill their centers with icing and sprinkle immediately with granulated maple sugar, if using. Let the icing for 15 minutes, then enjoy!

STORAGE: Store the pecan and maple thumbprint cookies in an airtight container at room temperature for up to 1 week.

Courses Dessert

Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/cookies/pecan-maple-thumbprint-cookie/