Maple Crunch Cookies

An easy autumn inspired cookie featuring maple and crunchy pecans.

Servings – about 40 cookies
Difficulty – Easy


1 cup butter, room temperature
¾ cup sugar
2 tsp maple extract
2 cups flour
¼ tsp salt
2/3 cup pecan halves



Pre-heat oven to 350 degrees

  1. Using an electric mixer with the paddle attachment, cream butter, sugar and maple extract. Beat until light and fluffy.
  2. In a bowl, combine the flour and salt. Slowly blend into butter mixture on low speed.
  3. Remove dough from mixer, pat into a disc and wrap tightly. Chill in the refrigerator for ½ hour.
  4. Lightly sprinkle flour on your counter and roll out dough to about 1/16-inch thick. Cut out cookies using a decorative cookie cutter. With a spatula, remove cookies to a cookie sheet. Place a pecan half in the center of each cookie and press lightly.
  5. Bake until lightly browned, about 12-14 minutes. Cool slightly, then remove cookies to a cooling rack.
  6. Once cool, wrap tightly and store at room temperature.