Happy Monday, everyone, and I welcome y’all to the first recipe of this year’s Christmas Cookie Week! I don’t know about y’all, but I’m excited… and it certainly doesn’t have anything to do with the fact that in sampling and taste testing all these recipes, I may or may not be a little out-of-control on sugar.
This first recipe I’m sharing with y’all is a new one to me, but it’s a solid one. My reasoning in trying this was how could it not be with the incorporation of butter, maple syrup and pecans? Hi, I’m a sucker for all of the above. This should come as no surprise to anyone by now.
Also, I found the name intriguing. I’ve never been to Quebec (or, you know, the country of Canada), and my Canadian knowledge is sub-par, at best. But I know that quite a few actors who have appeared in some of my favorite television shows and movies hail from our neighbor to the north. But since I’m not turning this post into the Christmas Cookie Confessional: Canadian Heartthrob Edition, I am not naming names. So there’s that.
Other than being the home of some cuties on the silver screen, I also know Canada produces fantastic maple syrup. And, being a big maple syrup fan, I’m all about any place that produces it in mass. Upon doing some more research, I discovered the springtime is the best time of year for procuring maple sap, which is boiled down into the delectable syrup, as well as what goes into the making of one of my favorite breakfast treats. The last fact I stumbled upon is Quebec is Canada’s largest producer in maple syrup.
A-ha! Finally figured out why Quebec was included in the name of the recipe.
I tinkered around with the measurements in this recipe before finally baking it, finally liking the consistency of the dough. The end result was delicious: a chewy cookie topped with a decadent cream cheese icing and wonderful hints of maple syrup throughout. In addition to me liking the cookies, Winston declared them his favorite of all the sweets baked for this week. So basically, these cookies have his seal of approval.
AND, to top it all off, today is actually National Maple Syrup Day… so let’s all celebrate by baking maple syrup cookies!
- 1 stick (1/2 cup) unsalted butter, softened
- 3 tablespoons unsweetened applesauce
- ½ cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 cup unbleached, all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup old-fashioned oatmeal, uncooked
- ½ cup chopped pecans, toasted
- 2 ounces cream cheese, softened (low fat OK)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons maple syrup
- 1½ cups powdered sugar
- ⅓ cup chopped pecans, toasted
- Preheat the oven to 350°F.
- Toast the pecans while you are mixing the cookies if they have not already been toasted.
- Beat the butter, applesauce and sugar in a large bowl with an electric mixer at medium speed until creamy.
- Pour the syrup into the mixture, and beat until incorporated.
- In another large bowl, combine the flour, baking soda, and salt, then gradually beat this into the butter mixture.
- On a low sweet, mix in the oats and chopped pecans until just mixed.
- Drop the dough in rounded tablespoonfuls onto a parchment paper-lined baking sheet.
- Bake 22 minutes or until cookies are golden brown.
- While the cookies are baking, combine the cream cheese and butter for the frosting, creaming them together. Then add the maple syrup.
- Sprinkle in the powdered sugar, stirring until well-mixed.
- Top the icing with pecans, and set aside until the cookies have cooled completely.
- Once the cookies have finished baking, transfer to a wire rack and cool completely, then top with the Maple Pecan Icing and enjoy!
Serve with an ice-cold glass of milk, and enjoy!