Maple Pecan Tea Cookies

By: Emily Brees from oatandsesame.com

By: Emily Brees from oatandsesame.com

Maple Pecan Tea Cookies are infused with maple extract and loads of chopped pecans. Crescent shaped or in ball form, these cookies have just a touch of sweetness with a light + buttery texture just like a traditional tea cookie should be! Dusted with powdered sugar, these cookies always get a spot on the holiday cookie tray. So easy to make and can be made ahead of time which makes them ideal for cookie exchanges too.

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Why You'll Love This Cookie Recipe

1. The unique flavor combination of maple and pecan in these cookies will impress your taste buds and add a touch of warmth and sweetness to your holiday spread.

2. The simplicity and ease of making these cookies make them a perfect choice for busy bakers looking for a delicious treat to bring to a cookie exchange or holiday gathering.

3. The light and buttery texture of these cookies will melt in your mouth and leave you craving more. They are perfect for pairing with a cup of tea or coffee for a delightful snack or dessert.

4. The versatility of these cookies allows you to shape them into crescents or balls, giving you the option to customize the look of your holiday cookie tray.

5. These cookies can be made ahead of time, allowing you to prepare them in advance and have them ready to go whenever you need a sweet treat. They also make a great homemade gift for friends and family during the holiday season.

Makes18 balls

Preparation Time10 min

Chilling Time45 min

Cooking Time12 min

Cooking Vessel Sizebaking sheet

Ingredients

1 cup finely chopped pecans
1 cup flour, sifted
2 tablespoons sugar
1 tablespoon maple extract
1 cup butter, room temp
powdered sugar (to roll in after baking)

Give the softened butter and maple extract a mix in medium bowl.
Blend all the dry ingredients together in a separate bowl and add to the butter and maple extract. Mix until soft clumps form and start to stick together.
Form dough into 1-2" balls and place onto ungreased baking sheets.
Chill the dough balls for 45 min. Chilling them helps keep the round shape.
Bake at 400F for 12-15 min.
Let cool slightly, then roll in powdered sugar while still warm.