This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
Add butter and mix until creamy
Continue mixing well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Peace in the Kitchen!