Portions:
4
Ingredients
- 1 1/2 cup unbleached all-purpose flour
- 2/3 cup salted butter, softened
- 1/2 cup maple butter, maple sugar, maple taffy, or maple syrup (preferably dark syrup for its robust flavor)
- 1/2 tsp pure vanilla flavoring
- 1/4 cup milk
- 1/3 cup maple nuggets
- 3/4 cup pecans, toasted and coarsely chopped
Method
- Pre-heat oven to 325° F.
- Put flour into an ovenproof dish and bake 20 minutes. Allow to cool a few minutes. This is the only baking needed for this recipe, and it’s important to do so with the flour to prevent the possibility of E. coli bacterial contamination.
- In a bowl, use a wooden spoon to blend the butter with your chosen maple product and the vanilla.
- Gradually add half the flour, stirring to keep the mixture smooth. Add the milk and the rest of the flour, incorporating well.
- Use an ice cream scoop to form 8 balls, about 1/4 cup each. Put a ball into each of 4 little pots or jars and sprinkle with half of the maple nuggets and pecans (Remember: this is a cookie dough recipe, meaning the dough is not baked, just enjoyed “raw”, as-is!).
- Add a second ball to each container and sprinkle with the rest of the nuggets and pecans.
- At this stage, most maple-lovers will top each dessert with a drizzle of maple syrup. Then serve.
