We’re turning zucchini into cake and calling it bread. This loaf is not only incredibly attractive and delicious, but also quick and simple to make. In fact, this is what is known as a fast bread in the industry.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavored extract
- 1 egg
- ½ cup chopped pecans
- 2 ½ cups all-purpose flour
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
- Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 60 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made these cookies today exactly as described. But, it had very little flavor and was not sweet enough for a cookie. Next, I will increase the Maple extract to 1 tbsp, increase the white sugar to 2 cups, instead of 1 cup. If you want the cookies crisp, place your cookie sheet on the bottom rack with no foil underneath. I also think that using a hand mixer for this recipe is unnecessary. Perhaps that is where I went wrong? In any case, it’s not a bad recipe, but it needs tweaking. There just very little flavor and it wasnt sweet for a dessert cookie.
It was good. My daughter liked them because she likes anything with maple. Thought I’d tried this out since I had all the ingredients on hand. These were like a cross between sugar cookies and pecan sandies.
I agree that these are misnamed as ‘crisps’, mine came out about the same concistincy of snickerdoodles, chewy. But they, in my opinion, are scrumpylicious.
These didn’t turn out crispy for me for some reason. I followed the directions exactly but the cookies came out chewy and a bit floury. It did have good maple flavour, though.
This recipe is brilliant, I use it as the basis for all the cookies I make just by changing what I add at the end, and they always come out perfectly crispy round the edge and a bit squidgy in the middle.