Monthly Archives: September 2015

Maple Whiskey & Butter Pecan Cookies

Tomorrow is officially Fall and that makes me crave all of Fall’s favourite flavours! I’ve been in the mood for a dessert lately that was both easy and fast. Cookies were my first thought then butter tarts, then I thought “pecans or raisins?” then I looked in the fridge and noticed a bottle of Sortilège Maple Cream Whiskey… Those thoughts led me to the following cookie idea:

A delicious, crumbly, soft and buttery cookie with crushed pecans topped with a mouthwatering maple whiskey glaze.

Maple Whiskey & Butter Pecan Cookies

Maple Whiskey & Butter Pecan Cookies

Ingredients (yields:24): 

  • 1 1/4 cups of room temperature salted butter
  • 1/4 cup of cane sugar
  • 1/2 cup of pure maple syrup
  • 2 1/2 cups of unbleached all-purposed flour
  • 1 tsp of baking powder
  • 1 pinch of salt
  • 3 tbsp of vanilla almond milk or unsweetened almond milk
  • 1/2 cup of crushed pecans

Maple Cream Whiskey Glaze

  • 1 cup of icing sugar
  • 1 1/2 tbsps of vanilla almond milk or unsweetened almond milk
  • 4-5 tbsps of Sortilège Maple Cream Whiskey (depending on wanted consistency)
  1. In a large bowl, cream together the butter, cane sugar and maple syrup
    Step #5

    Step #5

    Step #8

    Step #8

  2. Add flour, salt and baking powder and mix until well blended
  3. Add almond milk of choice and mix well
  4. Mix pecans
  5. Add about 2 tbsp of batter on a pan lined with parchment paper
  6. Flatten slightly and bake at 350°F for 7-8 minutes or until sides are brown
  7. Let cool completely
  8. Combine icing sugar almond milk and maple cream whiskey and mix until all blended
  9. Brush glaze onto cooled cookies
Maple Whiskey & Butter Pecan Cookies

Maple Whiskey & Butter Pecan Cookies

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Categories: All-Purpose Flour, Almond Milk, Baking, Butter, Cane Sugar, Cookies, Maple, Maple Syrup, My Photography, Recipes, Whiskey | 1 Comment

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