Maple Pecan Snickerdoodles

This holiday season, give the chocolate chip cookies and holiday-shaped cutters a break and step up your game with some decadent, upscale cookie fare. This recipe for maple pecan snickerdoodles is from Jennifer Giblin, pastry chef, Blue Smoke & Jazz Standard, New York, N.Y.  –Nicole Denis

Serves: Makes 16 cookies

4 ounces butter
4 ounces dark brown sugar
4 ounces sugar
Bowl of white sugar for tossing
1 tablespoon maple syrup
1 egg
1 1/2 cups all-purpose flour
1/4 cup oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces toasted pecans, chopped

1. Preheat the oven to 325 degrees F.

2. In a mixing bowl, cream together butter, brown sugar and sugar.

3. Add maple syrup and eggs to the butter mixture.

4. Add flour, oats, baking soda, baking powder, cinnamon and salt to the mixture and mix only to incorporate.

5. Fold pecans into the mixture.

6. Scoop batter into small balls. Toss in a bowl of white sugar to coat the outside of the cookies.

7. Place balls onto a sheet tray lined with parchment paper. Flatten lightly with the palm of your hand.

8. Bake cookies at 325 degrees for about 10 minutes or until edges turn golden. Allow to cool before serving.

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