nutty

• Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
• Cover dough and chill for at least two hours or overnight.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
• Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
• Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.

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• Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
• Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
• Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
• Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
• Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
• Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.

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• Line a rimmed baking sheet with foil. Preheat oven or air fryer at 325 degrees.
• Combine brown sugar, vanilla, and salt in a small bowl. Set aside.
• Measure pecans into the baking pan. Pinch off some of the soft butter and rub it into the pecans. Repeat until all of the butter is coating the pecans. Pour on the sugar mix and stir to coat.
• Bake pecans for 5 minutes. Stir. Bake 10 more minutes. Taking care, because this stuff is hot, scoop up any liquified sugar and coat the nuts. Transfer the pecans to a plate or another pan to cool.
• Start enjoying after the nuts have cooled to a safe level. Store in a sealed container at room temperature for upwards of 3 weeks.

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• The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
• Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
• Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
• Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
• Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
• Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
• After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
• Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.

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• In a large bowl, beat together butter and white sugar until fluffy. Follow up with the eggs, vanilla, and almond extract.
• In another bowl, combine the two flours along with the baking powder and salt.
• Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. At this point, wrap the dough in plastic to chill for at least an hour, or freeze dough for later.
• When ready to bake, preheat oven at 350 degrees. Line baking sheet with parchment paper. Measure the confectioners’ sugar into a small bowl.
• Use a small cookie scoop or spoon to shape small balls of dough. Roll in confectioners’ sugar to coat. Place spaced out on parchment-covered sheet.
• Bake for 13 to 15 minutes. Let set a few minutes then transfer to a rack to fully cool. Store cookies in a sealed container at room temperature.

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• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
• Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
• Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
• Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
• Store in a sealed container at room temperature.

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