Maple Pecan Sugar Cookies with Cardamon-Infused Maple Glaze
2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
½ cup sugar
1/3 cup maple syrup
1 large egg
1 tsp vanilla
½ cup ground pecans
Maple icing
½ cup confectioner’s sugar
1 tbsp milk
1 – 2 tbsp cardamom infused (or plain) maple syrup
½ cup chopped pecans
Preheat oven to 350. Line two cookie pans with parchment.
Combine flour, baking powder, baking soda and salt in a medium bowl.
In a separate bowl, beat butter and sugar with an electric mixer until smooth and creamy. Add syrup, egg and vanilla and beat until fluffy. Add flour mixture and ground pecans until incorporated.
Place spoonfuls of dough on cookie sheets about 2 inches apart. You can press them into flat rounds or leave them mounded. Bake until lightly browned but still slightly moist in the middle, about 10-15 minutes. Let cool on a rack.
Prepare the glaze by placing the confectioner’s sugar in a small bowl and adding the milk. Add the maple syrup until you reach a consistency that will drizzle well from a spoon but isn’t too watery. Place the cooled cookies very close together on a tray and drizzle the glaze over all of them at once. Sprinkle the finely chopped pecans on top of the glaze and let them set.
