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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies

I have a few books written by these ladies (Janet & Greta Podleski), and they are fantastic!

These were delicious and chewy! Mine don't look as crinkled as theirs, but they were just as chewy, I'm sure! 


Eat, Shrink & Be Merry - Peanut Better (butter) Gingersnap Cookies
Makes 20 cookies

Ingredients
  • 3/4 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup brown sugar (not packed)
  • 1/3 cup light peanut butter
  • 3 tablespoons butter, softened
  • 2 tablespoons molasses
  • 1 egg
  • 1 teaspoon vanilla
Directions
  1. Preheat oven to 350F and line cookie sheets with parchment.
  2. In a bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
  3. In another bowl, beat together brown sugar, peanut butter and butter with an electric mixer on medium speed for about 1 minute. Add molasses, egg and vanilla and beat until smooth.
  4. Using a wooden spoon, stir flour mixture into peanut butter mixture. The dough will be stiff. Roll the dough into balls about 1" or so then roll them in the cinnamon sugar. Place on cookie sheet 2" apart and flatten slightly with a fork. They spread quite a bit.
  5. Bake for 7 minutes then remove from the oven. Let them sit for a minute before transferring to a wire rack. Like any good chewy cookie, they will look like they're not fully cooked when you take them out. Don't be tempted to put them back in. They'll be perfect by the time they're cool.

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Comments

  1. AnonymousDecember 13, 2012 at 9:59 PM

    I am going to experiment with the spice suggestions in the gluten free version (aka Poor man's cookie)

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