Name: Chewy Maple Cream Fudge Cookies
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 1/4 teaspoon (1 ml) baking soda; 1 pinch salt; 1/2 cup (125 ml) unsalted butter, softened; 3/4 cup (180 ml) brown sugar; 1 egg; 1/2 cup (125 ml) coarsely chopped toasted pecans; 16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

Ingredients

- 1 cup (250 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) baking soda
- 1 pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 3/4 cup (180 ml) brown sugar
- 1 egg
- 1/2 cup (125 ml) coarsely chopped toasted pecans
- 16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

Preparation

- With the rack in the middle position, preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda and salt. Set aside.
- In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth. Using a wooden spoon, stir in the dry ingredients and pecans.
- For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball. Push a cube of maple fudge into the centre and cover completely with dough. Place 8 cookies on each sheet. Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes. The cookies will remain very soft in the centre.
- On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface. Let the cookies cool to room temperature. Repeat with the remaining dough.

Chewy Maple Cream Fudge Cookies

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Ingredients

Preparation

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