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Whole Wheat Maple Pecan Sables

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Adapted loosely from Alice Medrich’s, Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies. This recipe was posted before I began posting only grain-free recipe on my site. For a grain-free slice and bake cookie dough, click here.

Ingredients

Units
  • 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

Instructions

  1. 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.
  2. 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.
  3. Dip each cookie in the melted chocolate and place on a cooling rack to dry. Serve when chocolate is set, about 1 hour.

Nutrition

Find it online: https://deliciouslyorganic.net/whole-wheat-maple-pecan-sables/