Publisher Photo
Publisher Photo
I adapted an old recipe to produce these lightly sweet cookies. They have a wonderful cinnamon and nutmeg flavor that makes them a favorite at our house for the holidays.
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup cold butter
  • 2 tablespoons maple syrup
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1 egg yolk
  • 1 teaspoon water
  • TOPPING:
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar.
Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Crisp Pecan Rounds in Country Woman Christmas Annual 2001, p30

Nutritional Facts

2 each: 127 calories, 8g fat (4g saturated fat), 26mg cholesterol, 117mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 1-1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup cold butter
  • 2 tablespoons maple syrup
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1 egg yolk
  • 1 teaspoon water
  • TOPPING:
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
  3. For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar.
  4. Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Crisp Pecan Rounds in Country Woman Christmas Annual 2001, p30

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