Pecan Maple Cookies with Maple Glaze

Directions

1. Start by heating your oven to 350°F. Place half a cup of pecans on a baking sheet and toast them for 5 to 7 minutes, giving them a stir every two minutes to ensure even browning. Once they smell nutty and look golden, remove them from the oven and let them cool completely before chopping them into small pieces. Keep the oven running at the same temperature.
2. In a large mixing bowl, combine one cup of all-purpose flour, one teaspoon of baking powder, half a teaspoon of kosher salt, and one-third cup of raw sugar. Use a whisk to blend these dry ingredients together until they are uniform.
3. Take a quarter cup of cold butter and cut it into the flour mixture until you have small, pea-sized pieces of butter coated in flour. You can achieve this using a pastry blender, a fork, or even a cheese grater to shred the butter before mixing it in. The goal is to keep the butter in distinct chunks rather than creating a smooth paste.
4. In a separate small bowl, whisk together one-third cup of heavy cream, one tablespoon of maple syrup, and half a teaspoon of vanilla extract. Pour this liquid mixture into the dry ingredients and stir with a fork until a loose, crumbly dough forms. If the dough seems too dry to hold together, add heavy cream one teaspoon at a time until it comes together.
5. Gently fold the cooled, chopped pecans into the dough until they are evenly distributed.
6. Prepare a baking sheet by lining it with a silicone baking mat or a sheet of parchment paper.
7. Using a two-inch cookie scoop, divide the dough into 12 to 18 balls and place them on the prepared baking sheet. If you prefer, you can shape them by hand or with a spoon, ensuring they are roughly the same size. If the dough feels crumbly, press it together with your fingers. For a more traditional cookie shape, gently flatten the tops with your palm, keeping in mind the cookies will spread very little and should all fit on one pan.
8. Lightly sprinkle the tops of each dough ball with a bit more raw sugar.
9. If your schedule allows, place the baking sheet in the refrigerator for about 10 minutes. Chilling the dough helps the cookies bake better, similar to how scones benefit from being cold when they go into the oven.
10. Bake the cookies at 350°F for 17 to 20 minutes. They are ready when the bottoms have turned a light golden brown; you can check this by lifting one with a spatula. Avoid letting the tops brown.
11. Allow the cookies to rest on the baking sheet for about five minutes to set, then move them to a wire rack to cool completely.
12. While the cookies cool, prepare the glaze. Sift one cup of powdered sugar into a small bowl to prevent lumps. Add three tablespoons of maple syrup, three-quarters of a teaspoon of vanilla extract, and one teaspoon of cream or milk. Whisk until the mixture is smooth. For a thinner glaze, add more cream or milk one teaspoon at a time.
13. Drizzle approximately one teaspoon of the glaze over each cooled cookie. If desired, immediately sprinkle a few chopped pecans on top for garnish.
14. Let the glaze harden on the cookies before serving. These treats are best enjoyed fresh on the first day, but they will stay good for a second day if stored in an airtight container at room temperature.