“The story is always better than your ability to write it.” ~Robin McKinley
Maple, maple, maple. I love maple. It’s only right to transition with a cookie that is perfectly fall or Christmas–both its flavor and appearance.
Have you ever had Pecan Sandies from the grocery store? These are kinda like that, but better. They boast a strong, clean maple flavor. I loved the combination of pecan bits and pepitas (shelled pumpkin seeds); they both crunch, but in different ways.
Plus, look at the red and green colors! Perfect!
These are fridge cookies. That means you roll them into logs, like so, then keep them in the fridge for a day or two, or freeze them.
When it’s time to bake them, just slice. Sometimes the dough crumbles a bit because of the nuts. That’s okay. Just mush it together again.
As shortbread-style cookies, these will also keep exceptionally well–days, and probably for over a week, if you can make them last that long. I’d bet they are great for mailing as gifts, too.
The gift of maple-flavored things is the gift of happiness and love.
Recipe modified from Jo Ann Kurtz’s Maple Pecan Refrigerator Cookies recipe, as featured in Relish Magazine (December 9th 2012).Read More
“Don’t bother just to be better than your contemporaries or predecessors. Try to be better than yourself.” ~William Faulkner
I love librarians. My hometown librarians took good care of me when I was young. They knew to let me know when new horse books arrived or when old favorites of mine were being discarded and sold. They helped me get my fix.
Therefore, I was really excited when the Greenville Public Library in Ohio reached out to me for an interview. It’s now up on their blog, Fourth and Sycamore.
I also have a guest post over at Milo James Fowler’s site where I discuss why I write a bit of everything.
I’ll be busy with Thanksgiving and family and loads of cooking next week, so I’ll be scarce online. Happy Turkey Day to my fellow Americans, and happy almost-winter wishes to everyone!Read More
Shortbread makes me think of autumn, so it’s only right to combine shortbread and pumpkin.
It’s been a while, but I have talked about my shortbread/autumn association before. It puts me in mind of kilts and bagpipes and happy family times.
Pumpkin lends an orange tint and a very mellow and pleasant flavor. It’s such a small amount that it doesn’t make the pieces feel tacky, either.
The original recipe called for dark chocolate. That’s just not my thing. I prefer white chocolate with pumpkin. Here, I mixed in white and semi-sweet chips. YUM.
Don’t be fooled by the fact that this uses an 8×8 pan–the shortbread is thick, so it makes a good bit. I cut it small, like I would with fudge.
Like most any shortbread, these keep very very well. I imagine it would mail well, too, if you don’t live in a place where it’s still 100-degrees in November.