Pecan Spice Cookies
Ingredients
- 100 g brown vergeoise
- 25 g maple syrup
- 55 g white sugar
- 1/2 teaspoon liquid vanilla
- 100 g melted semi-salted butter
- 1/2 spoonful gingerbread spices
- 190 g flour
- 100 g pecan nuts
Instructions
- Put the vergeoise, maple syrup and white sugar in a container.
- Add the egg and vanilla.
- Mix and add the melted butter.
- Don't forget the spices.
- Pour in the flour and mix well.
- Finish with the pecans and chocolate.
- For this recipe, you can make classic cookies any size you want. I used some pretty nice molds that I bought in the US. I couldn't tell you the brand because they were on sale at a very low price.
- Heat the oven to 160°C and bake just until the surface seizes. The edge should brown slightly and that's it. So for baking time, it can be 12 minutes for a classic cookie to 25 minutes if you put the whole dough in a cake pan.
- Let cool and enjoy without delay!
Nutrition
When I came across these molds in the US, I knew right away what I was going to do with them because they are so photogenic. And I know you’re going to ask me where to buy them, but I don’t have a clue, because it was a clearance sale and there was no brand! But don’t panic, you can make this recipe in classic molds, or even without a mold at all, making round cookies! There’s a little maple syrup and spice in there, which will make for some Christmas spirit cakes… I enjoyed them!
Ingredients of the SPICES AND PEANUT COOKIES :
-
- 100g of brown vergeoise
- 25g maple syrup
- 55g white sugar
- 1/2 teaspoon of liquid vanilla
- 1 egg
- 100g melted semi-salted butter
- 1/2 spoonful of gingerbread spices
- 190g flour
- 100g of pecan nuts
- 75g of chocolate chips
Instructions :
Put the vergeoise, maple syrup and white sugar in a container.
Add the egg and vanilla.
Mix and add the melted butter.
Don’t forget the spices.
Pour in the flour and mix well.
Finish with the pecans and chocolate.
For this recipe, you can make classic cookies any size you want. I used some pretty nice molds that I bought in the US. I couldn’t tell you the brand because they were on sale at a very low price.
Heat the oven to 160°C and bake just until the surface seizes. The edge should brown slightly and that’s it. So for baking time, it can be 12 minutes for a classic cookie to 25 minutes if you put the whole dough in a cake pan.
Let cool and enjoy without delay!
Pecan Spice Cookies
Ingredients
- 100 g brown vergeoise
- 25 g maple syrup
- 55 g white sugar
- 1/2 teaspoon liquid vanilla
- 100 g melted semi-salted butter
- 1/2 spoonful gingerbread spices
- 190 g flour
- 100 g pecan nuts
Instructions
- Put the vergeoise, maple syrup and white sugar in a container.
- Add the egg and vanilla.
- Mix and add the melted butter.
- Don't forget the spices.
- Pour in the flour and mix well.
- Finish with the pecans and chocolate.
- For this recipe, you can make classic cookies any size you want. I used some pretty nice molds that I bought in the US. I couldn't tell you the brand because they were on sale at a very low price.
- Heat the oven to 160°C and bake just until the surface seizes. The edge should brown slightly and that's it. So for baking time, it can be 12 minutes for a classic cookie to 25 minutes if you put the whole dough in a cake pan.
- Let cool and enjoy without delay!
4 comments
Je craque totalement pour ces empreintes à cookies !
Très bons ! Faits avec de la cannelle, muscade et gingembre. La pâte est un peu liquide, n’ayant pas de moules adéquats ils se sont un peu étalés alors j’ai passé la pâte au frigo avant la 2ème fournée 🙂
Je l’ai fait en version Cookie géant, et c’est succulent. Super moelleux, un vrai régal, les enfants ont adoré !
Top, on a adoré ! J’ai zappé les épices et comme je n’ai pas utilisé de moules, j’ai mis un beurre pommade et laisser 1 heure au frais. Si vous aimez les noix de pécan, à essayer les yeux fermés. Merci pour cette recette.