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1 1/4 cup Flour
1/2 teaspoon Soda
1 teaspoon Cinnamon
3/4 cup Pecans; finely ground in Food processor or blender
1/2 cup Butter; softened
2/3 cup Sugar
1/4 cup Maple syrup
1 large Egg
Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
until slightly browned. Mix ingredients well with a wire whisk and set aside. In a medium bowl cream butter and sugar with an electric mixer until
mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until
combined. Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls. Place
cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool,
flat surface.
1/2 teaspoon Soda
1 teaspoon Cinnamon
3/4 cup Pecans; finely ground in Food processor or blender
1/2 cup Butter; softened
2/3 cup Sugar
1/4 cup Maple syrup
1 large Egg
Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
until slightly browned. Mix ingredients well with a wire whisk and set aside. In a medium bowl cream butter and sugar with an electric mixer until
mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until
combined. Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls. Place
cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool,
flat surface.
