I made these puffs over the weekend! Wonderful! OH, and easy! Now, these are not for folks that have a nut or dairy allergy! (I had to make something equally as nice for Billy today, since he is allergic to these items) It was well worth it!
I like this recipe just because it does have some versatility and a minimal amount of ingredients. The versatility is that you can use spelt flour.
While I was in New York last week I was able to pick up a small amount of maple sugar! I thought of this cookie immediately. I had been wanting to try it for a long time .
8 Tbsp Butter, unsalted, at room temperature + extra for greasing the pan
2 Tbsp Maple Sugar
1 tsp Vanilla Extract
1 Cup Shelled Pecans, very fresh
1 Cup Sifted Whole Wheat Pastry Flour or Spelt Flour
1/4 Cup Powdered Maple Sugar or Organic-Powdered Cane Sugar
Preheat Oven 300*F
1. Cream butter. Add maple sugar and blend until creamy. Stir in vanilla and set aside
2. Grind pecans, if using a food processor - pulse the nuts a few times only - too much processing will create a nut butter.
3. Combine the flour and pecans. Add to the butter mixture. Portion dough into small balls about 1 1/2" in diameter.
4.Place dough on greased sheet pan about 3/4" apart.
5.Bake on upper rack of oven for about 20 minutes.Bake until cookies have a nice roasted smell and the bottoms are browned just lightly. ( If cookies are browning too quickly, reduce the oven temperature to 275*F)
6. While still hot, roll cookies in powdered sugar. After cooling, store in an airtight container.
Note: To make powdered maple sugar, place maple sugar in food processor or spice grinder. Sugar will not be as fine.