11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
1/2 tsp. table salt
1/4茶匙。小苏打
3/4 cup granulated sugar
1/4杯非常牢固,非常新鲜的深棕色糖
1-1/2 tsp. maple flavoring (available in supermarkets)
6 oz. (3/4 cup) unsalted butter, slightly softened
1 large egg, at room temperature
1/4杯纯枫糖浆
1 tsp. pure vanilla extract
8盎司。(2杯)烤山核桃,切碎
For the glaze:
3/4 cup sifted confectioners’ sugar
1/4杯纯枫糖浆, warmed
Hot water as needed for thinning
Preparation
Mix the dough:
Sift together the flour, salt, and baking soda. In a food processor, pulse the granulated and brown sugars to blend and then add the maple flavoring. Pulse five or six times and then process for 15 seconds. Scrape the bowl to be sure all of the flavoring has been incorporated.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until very smooth, about 2 min. Add the sugar mixture in three additions. Mix until lightened in color, about another 3 min. Add the egg and then the maple syrup and vanilla, mixing just until blended. Scrape the bowl as needed. Reduce the mixer speed to low. Mix in the dry ingredients in three additions, and then add the pecans and mix just until blended.
Shape the dough:
Have ready three 15-inch sheets of plastic wrap. Portion the dough into three equal pieces and roll each piece back and forth until it forms a log about 10 inches long. (You needn’t flour the rolling surface.) Position each log on a sheet of plastic wrap, centering it at the edge closest to you. Roll tightly, twisting the ends firmly to seal. With your hands on either end, push the log firmly toward the center to compact the dough. The finished log should measure about 9 inches long and about 1-1/2 inches thick. Refrigerate the logs until firm enough to slice, 2 to 3 hours, or freeze for up to three months.
烤饼干:
Position racks in the upper and lower thirds of the oven. Heat the oven to 350°F. Line two rimmed baking sheets with parchment. Working with one log at a time, use a tomato knife or other small serrated knife to cut the dough into 1/4-inch rounds using a gentle sawing motion. Set the rounds 1 inch apart on the prepared pans and bake until the cookies are lightly browned, about 18 minutes, rotating the pans as needed for even browning.
搅拌糖果的糖和枫糖浆,直到光滑可倒。
Remove the sheets from the oven and let rest on the baking sheets for 2 min. While the cookies are still hot, use a pastry brush to brush a thin layer of the glaze on top of each cookie. (If the glaze becomes too thick as it stands, thin it with a few drops of hot water.) Transfer the cookies to a rack; the glaze will become firm within minutes.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to使用适当的技术填充测量杯时。同时,制作釉:
Oh my...these are good. And tasted even better, if that were possible, after sitting overnight. The recipe calls for maple flavoring which wasn't clear to me what exactly that is. I ended up using pure maple liquid extract as opposed to artificial extract or maple granules. Excellent results. Also easy to make and keep very well.
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