Note: This year TAPinto Hasbrouck Heights/Wood-Ridge/Teterboro joins its fellow TAP sites presenting a weekly Cookie-palooza Column, featuring a different cookie recipe to make for a cookie swap or to serve on your family's holiday dessert table.

My grandmother loved butter - she cooked in nothing but. She was fond of melba toast lathered in the stuff. Her favorite candy was butter crunch. Her favorite cookie was a pecan sandy, and her favorite ice cream was butter pecan.  So this year I went in search of a cookie that reminded me of my Grandma, who passed away just a month shy of her 98th birthday.  These Butter Pecan Cookies are a decadent holiday treat that I know my Gram would have loved.

Ingredients

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For the Cookie:

1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
2 tsp. Vanilla
2 large eggs
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 c. chopped pecans

For the Maple Butter Cream:

1 stick butter
1 1/2 c. powdered sugar
2 tbsp. maple syrup
2 tbsp. heavy cream
Chopped pecans, for decorating

Directions:

  1. Preheat oven to 350º. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans.

  2. Spoon tablespoon scoops onto a parchment-lined baking sheet and bake until golden, 10 to 12 minutes. Let cool.

  3. Make frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy. (If the frosting is too thin, beat in more powdered sugar, 1/4 cup at a time.)

  4. Frost cookies and decorate with more pecans.