Description
Pair these whole grain cookies with your favorite ice cream for a perfectly portioned treat!
Ingredients
- 2 Tablespoons Unsalted Butter, Softened
- 2-½ teaspoons Real Maple Syrup
- ¼ teaspoons Pure Vanilla Extract
- 2 Tablespoons Finely Chopped Raw Or Roasted Pecans (we Prefer Raw)
- 5 Tablespoons Whole Wheat Pastry Flour
- 1 pinch Fine Grain Sea Salt
- 3 whole Pecans, For Topping (optional)
- 3 whole Small Scoops (about ¼ Cup Each) Butter Pecan Ice Cream, Slightly Softened
Preparation
In a small bowl, use a wooden spoon to cream butter with maple syrup and vanilla until smooth and light, about 2 minutes. Mix in pecans, flour and salt until combined. Dough will be very soft. Refrigerate dough at least 15 minutes.
Once dough has chilled preheat toaster oven to 350ºF and line a cookie sheet with parchment paper or a silpat. Divide dough into six equal pieces and roll into balls. Place balls at least 2 inches apart on cookie sheet. Using your fingers or the bottom of a floured glass gently press dough into circles 2 1/2 to 3 inches wide and 1/8 inch thick. Press a whole pecan into the center of 3 cookies.
Bake cookies for 13 to 15 minutes until the edges are golden brown. Allow cookies to cool completely on cookie sheet. (The cookies may seem soft out of the oven but they will crisp up as they cool).
Place a scoop of the softened ice cream on the flat side of a cookie then top with another cookie. Press gently to spread the ice cream evenly, if you press too firmly you will break the cookies. Wrap cookie sandwiches individually in plastic wrap and return to the freezer for a few hours until the ice cream has firmed up completely or just go for it and dive in.
Note: Prep time includes 15 minutes dough refrigeration but does not include additional freezer time as that is optional.
