Maple Walnut Leaf Cookies

Although the thermostat may not indicate that fall is just upon us here in Southern California, the slightly shorter days, the number of leaves I’ve seen scattered on the sidewalks during my morning run these past few days, and the fall decoration displays at my local art supply store, are proving otherwise.

Now, when I think of Fall there are a few flavor combinations that come to mind… you have pumpkin and peanut butter haven’t tried it? Oh yeah… its good!! Apple and Cinnamon, and then there is Maple and Walnut.

As I was reviewing Baking Unplugged I came across this recipe and thought it would be a great recipe for my youngest to try out.

Hungry for more Maple Walnut Leaves…?


Pecan Logs

December 8, 2009

in American,Cookies,Recipes

Well here we are, at the debut of cookie number two of Cookie Month.

These cookies are a staple during the holidays at my house. In years past I have usually just rolled the dough into a large log rolled in the chopped pecans then chilled, sliced and baked.

This year, I decided to try out Martha Stewart’s version. The cookies are shapped into little 2-inch logs, rolled in the chopped pecans, then baked.

Regardless of your presentation preference this is a great tasting recipe I think you will enjoy.

Pecan Logs
adapted from Martha Stewart’s Cookies

2 cups pecans (about 5 1/4 ounces), toasted
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups confectioners’ sugar, sifted
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon maple extract

Process pecans in a food processor until finely ground; set aside.

Whisk together flour, baking poweder, and salt in a bowl. Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.

Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 munutes.

Preheat oven to 350 degrees f. Roll tablespoons of dough into 2 inch long logs.

Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.

Bake cookies, rotating sheets halfway through, until pale golden and slighly cracked, 14 to 15 minutes.

Transfer logs to wire racks to finish cooling. Cooled cookies can be stored in airtight containers at room temperature for up to 3 days.


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