Pecan & Maple Cookie Logs

Every year I have a group of Christmas cookies that are MUST makes because different members of my family count on receiving certain cookies. So when I sit down to plan out what I’ll be baking, I start with those few necessities¬†and then add on with either completely new cookies or cookies that I haven’t made in a few years.

And every year, I end up planning to make way more cookies than what I actually accomplish. This year’s list had an ambitious 17 types of cookies. I’ve made it through 9 of those and it’s not looking too good for the remaining 8. I guess we’ll see how I’m feeling next week to see just how far I get.

These cookies have a flavor that is very similar to my favorite Maple Pecan cookies, but the texture is different. These cookies are richer and resemble a crumbly, shortbread texture. Love that! (By the way, it’s good to see that nothing changes and the my Christmas list making habits were exactly the same in 2009 as they are now, which you’ll notice if you click over to that post. That’s just funny.)

The kids were responsible for these cookies for the most part. They rolled the dough and handled the decorating. They might not look as picture-perfect as I would have wanted, but they taste even more delicious because of all that love that went into them!

Pecan & Maple Logs

For cookies:

  • 1 1/2 c. butter, softened
  • 1 1/2 c. brown sugar
  • 2 eggs
  • 1/4 c. maple syrup
  • 4 c. flour
  • 1 c. ground pecans

1. Beat the butter and brown sugar together in a large mixing bowl; beat until creamy. Add eggs and syrup and beat until combined. Slowly add the flour and beat just until it is fully incorporated, being careful not to overmix. Add the pecans and again beat just until combined. If the dough is to messy to work with, you can refrigerate it for a few hours or longer.

2. Using about 1 – 1 1/2 teaspoons of dough at a time, roll into a log shape and place on a cookie sheet. Repeat until done.

3. Bake at 375 degrees for 8-10 minutes, until lightly golden-brown on the bottom. Remove to a wire rack to cool completely.

For Frosting:

  • 2 T. butter
  • 3 T. maple syrup
  • 1 1/4 – 1 1/2 c. powdered sugar
  • Food coloring, if desired

1. Beat the butter and maple syrup together. Slowly add the powdered sugar while continuing to beat until the desired consistency is reached. (Less sugar for spreadable frosting, more sugar for pipe-able frosting.) Add and combine desired food coloring, if using. Decorate cookies.