Zutaten für Maple Pecan Sandwich Cookies
- Pecans
- All Purpose White Flour
- Baking Soda
- ½ teaspoon salt
- Light Brown Sugar
- Butter
- 3 cups powdered sugar
- Pure Maple Syrup
- Egg Yolk
- 1 teaspoon vanilla extract
- 2 cups (4 sticks) unsalted butter, softened
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Zubereitung von Maple Pecan Sandwich Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans.
- Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Make the Maple Buttercream:** In a large bowl, beat 1 cup (2 sticks) softened unsalted butter until light and fluffy.
- Gradually add 3 cups powdered sugar, beating until combined.
- Stir in ¼ cup maple syrup and 1 teaspoon vanilla extract until smooth and creamy.
- Once cookies are completely cool, spread a generous amount of maple buttercream onto the flat side of half the cookies.
- Top with the remaining cookies to create sandwich cookies.
- Enjoy! Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
16g
Carbs
4g
