Pecan Cookies

Preparation

Step 1: Toast and chop the pecans

Preheat the oven to 180°C. Spread the pecans on a baking sheet lined with parchment paper and bake for 6 minutes until lightly golden and fragrant. Let cool for 5 minutes, then roughly chop them with a knife — keep a few larger pieces for texture. Set aside.

Step 2: Prepare the cookie base

In a large bowl, whisk the softened butter with the brown sugar until creamy and fluffy. Add the eggs one at a time, whisking between each addition. Stir in the vanilla extract and maple syrup. In another bowl, sift the flour with the baking powder and a pinch of salt.

Step 3: Assemble the batter

Fold the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the flour. Mix gently with a spatula until just combined — do not overmix. Add the toasted chopped pecans and fold them in delicately.

Step 4: Bake the cookies

Divide the batter into paper liners placed in a muffin tin, filling them three-quarters full. Bake at 180°C for 13 to 15 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool 5 minutes in the tin before unmolding.

Step 5: Glaze and decorate (optional)

While the cookies cool on a rack, prepare a quick glaze by mixing 100 g of powdered sugar with 2 tablespoons of maple syrup and a few drops of water to reach a fluid consistency. Drizzle the glaze over the still-warm cookies and top each with a caramelized pecan half. Let the glaze set before serving.