We passed Thanksgiving and sit right in the heart of cookie baking season now! Alice Medrich has been one of my favorite bakers for many years. My copy of her book “Pure Dessert” is well stained and tattered from repeated reference. Last month I was delighted a receive her latest book, “Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies”. This wonderful collection is full of cookie recipes for every age and every taste. Alice dots her baking wisdom throughout and many of the tips gave me “Ah-ha!” moments. What impressed me most about her current book is that she took out the time to create whole wheat and gluten free cookies. One of my biggest pet-peeves is when the title of a recipe says “whole wheat” and yet there is still white flour used. So when I saw several “actually, only whole wheat recipes,” I was thrilled! I also truly appreciate the way Ms. Medrich thoroughly tests her recipes so we get only the best-of-the-best.
The first recipe I baked was her Whole Wheat Sable Cookies. I substituted maple sugar for the white sugar, added some chopped pecans (as she suggests), and then dipped them in bittersweet chocolate for a festive touch. These cookies are versatile and fun because you can change out the nuts according to your preference.
The book makes a lovely Christmas or hostess gift and with all the holiday baking this month, you should definitely add it to your collection, too!
Whole Wheat Maple and Pecan Sables
Adapted loosely from Alice Medrich’s, Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies
Makes 48 2-inch cookies
14 tablespoons unsalted butter, softened
1/2 cup maple sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup chopped pecans
2 cups whole wheat pastry flour
4 ounces bittersweet chocolate, melted
Beat the butter, maple sugar, salt, and vanilla in a medium bowl with an electric mixer until smooth and creamy, about 1 minute. Add the pecans and flour and mix until just incorporated. If there are any dry bits simply stir them into the batter with a spoon or knead the dough with your hands. Form the dough into a 12 x 2-inch log. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350ºF and adjust racks to the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Unwrap the dough and using a sharp knife, cut the dough into 1/4-inch slices. Place the cookies 1 1/2 inches apart on the baking sheet. Bake for 12 minutes rotating pans half-way through baking, until the edges are just golden brown. Cool completely.
Dip each cookie in the melted chocolate and place on a cooling rack to dry. Serve when chocolate is set, about 1 hour.
This post is a part of Simple Lives Thursday
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
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Great cookies for the holidays!
These cookies look great, and I know that they are good b/c maple sugar provides that amazing soft & somewhat flakey texture that would be just perfect.
Looking forward to making these one day.
As always – THANKS!
Molly
these look fantastic! i have all the ingredients and cannot wait to whip up a batch. thanks for sharing this book…i need to put it in my wish list on Amazon! x
Hi Carrie! These are perfect for holiday baking and and I love that the recipe is for whole wheat flour and you don’t have to worry about the right ratio for substitution, etc. I’m bookmarking this for when my Young Baker comes home for the holidays
Oh these cookies look wonderful. I am so happy that you have introduced us to this book & reminded me about maple sugar. I need to get some asap for my cookie baking
YUM! Shiny chocolate.
Wow , Carrie! I would do anything for some of these right now. That bowl of chocolate is tempting. Your pictures managed to capture the chocolate in all its majesty! What is the secret?
Those look like they’d be great with a hot cup of hot chocolate!
Can you use maple syrup instead of sugar, or a combination of both?
I think maple syrup might give the cookies much moisture. You can also use organic whole cane sugar or sucanat in these cookies. The coloring will be a bit more brown, but would taste lovely.
Beautiful! Just in time for my cookie exchange next week…
So pretty! I think I need this cookbook, now
Pecans are a miracle food! They transform cookies, cakes, salads, just about anything! Thanks for sharing this recipe. It looks wonderful.
How long will they keep? Do they need to be eaten right away?
Thanks!
They will keep in an airtight container for about 3 days.
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