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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 you over-bake them. Allow to co
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Emelia's Fiesta Spritz Cookies

This was supposed to be a cut out cookie recipe but my dough wasn't firm enough to roll. Instead of adding more flour, I put the dough in my spritz gun and went to work. They turned out pretty cute.

I put them all on skewers and put them in a flower pot with a piece of foam. I used store bought icing because it promised to set so the cookies could be stacked. There's no guarantee when I make my own. But you can make your own with confectioners sugar, a little milk and food colouring. 


Emelia's Fiesta Spritz Cookies
Adapted from All Recipes

Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
Directions
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
  2. Sift in the flour, baking powder, spices and salt until a ball of dough forms. Cover, and chill for at least one hour (or overnight).
  3. Preheat the oven to 325F and line a cookie sheet with parchment.
  4. Load your spritz gun with some dough and place cookies 1 inch apart on the cookie sheets. If your dough is too thick to press, roll the dough to about 1/4" thick and use cookie cutters.
  5. Bake for about 8 minutes or until lightly golden. Allow to sit on the cookie sheet for a few minutes then transfer to wire racks to cool completely.
  6. Once cool, use icing and sprinkles to decorate.


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Comments

  1. Chats the Comfy CookMay 10, 2012 at 11:52 AM

    These are beauties. I wish, I had the patience to decorate, like you have. So colorful. Would you link these to Bake with Bizzy?
    http://bizzybakesb.blogspot.com/2012/05/bake-with-bizzy-baked-ricotta-with.html

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