One of my favorite parts of Fall is the flavors of the season. There is so much more than pumpkin spice! Savoring the Seasons celebrates not just the flavors of fall – but of all the seasons. Written by Sara Wells and Kate Jones, the ladies behind Our Best Bites, which is a great go-to place for great recipes. Included in the book are recipes for cakes, appetizers, burgers, muffins – all of which look delicious. I’ve been following their blog for a while and love cooking along with their recipes.
What I love about the book is that it is divided into sections – with tabbed dividers, making it easy to flip through while cooking. There are measurement conversions, yields which indicate just how much one recipe will make, add-ins and alternatives – which is helpful for me because I have a track record of not getting everything in a recipe (haha!). They also share memories with recipes, which make the recipes and the book really personal.
“From the springy smell of Brussels sprouts to grilled recipes that are perfect for a summer barbecue to cinnamon-spiced desserts in autumn to cozy soups and stews for winter, we wanted these recipes to evoke feelings and memories of each season, to inspire you to cook no matter the time of year and to create memories all year long with the people you love the most.”
One of the first recipes I wanted to try is the maple pecan cookies. I made them this past weekend – and they were perfect for a rainy Fall weekend! They turned out great – though I have to note that I wasn’t able to find maple flavor, and substituted with maple syrup.
Glazed Maple Pecan Cookies
1 3/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/4 cup cornstarch
1 cup butter, softened
1/2 cup brown sugar
1 egg yolk
1 teaspoon maple flavoring
1 cup finely chopped pecans, toasted
1 tablespoon butter, melted
1 cup powdered sugar
1 tablespoon real maple syrup
1-2 tablespoons milk
Additional chopped or halved pecans for garnish, if desired
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. Whisk flour and cornstarch together and set aside.
3. Mix together butter and sugars at medium speed until creamy. Add egg yolk and maple flavoring, beating until well mixed. Reduce speed to low and gradually add flour and cornstarch mixture and toasted pecans. Measure dough by the scant tablespoonful and shape into balls. Place dough balls on baking sheets and press down lightly with fingers or the flat bottom of a drinking glass until dough is about 1/2 inch thick. Bake 9 – 12 minutes or until cookies puff and are very light golden brown.
4. For the glaze: Combine butter, powdered sugar, and maple syrup in a medium-sized mixing bowl. Add enough milk to make a glaze and whisk mixture until smooth.
5. When cookies have cooled, dip tops of cookies in the glaze and allow it to drip down the sides. Garnish with pecan halves or chopped pecans, if desired.