It’s guest blogger Ashley, you know the one who brought you the homemade BBQ sauce. I’m back with what will soon be your favorite fall cookie! If you ask any of my friends, the first thing they will tell you is how much I love the fall. It’s my absolute favorite season, and I don’t waste any time celebrating (seriously, my fall decorations went up September 4!). I found the recipe for these maple pecan cookies on Pinterest via a post on askchefs.net, but changed it up a bit. My recipe is below.
A few words on the ingredients before we begin. First, you need to have real maple syrup, not the imitation stuff from “auntie”. Just look at the ingredients on the side. The real stuff will say 100% pure and probably have grade A or dark amber on the front . The others will have anything from corn syrup to “flavorings”. The grocery store should have the real stuff, but it will be a little bit more (and well worth it).
The other real ingredient you’ll want to spend extra on is vanilla extract. The imitation stuff is made from wood pulp- yuck. Costco has a big bottle for a great price. Well worth it because vanilla is a cook’s best friend, and you’ll use it over and over again.
Lastly, let’s talk wheat germ. I love it! It’s super healthy with protein, fiber, vitamins, and minerals, but has a smooth consistency and blends nicely into baked goods. I put it in my chocolate cookies and decided to try it here. You probably wouldn’t even know it was there if I didn’t tell you, but I think it adds a nice subtle earthy flavor that goes well with the maple syrup. You can also use it in breads, muffins, granola, cereal, yogurt… Here’s what else you’ll need.
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Ingredients
