How to Prepare Award-winning Vermont Maple Pecan Cookies - Free Download

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Perhaps the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically efficient when it's full before a cycle is going. Conserve even more money by air drying as well as cool drying your dishes instead of heat drying them.

The kitchen alone gives you many small methods by which energy and money can be saved. Green living is actually something we can all perform, without difficulty. Mostly, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to vermont maple pecan cookies recipe. You can cook vermont maple pecan cookies using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Vermont Maple Pecan Cookies:

1. Get 3 cup of old-fashioned oats.
2. Take 1 cup of shredded unsweetened coconut (or sweetened).
3. You need 2 2/3 cup of all-purpose floor.
4. Provide 1 tsp of salt.
5. Use 1 tsp of cinnamon.
6. Prepare 2 cup of packed light brown sugar.
7. Get 1 cup of (2 sticks) unsalted butter - I use salted.
8. Take 1/2 cup of maple syrup.
9. Provide 2 tbsp of light corn syrup.
10. Get 2 tsp of baking soda.
11. Prepare 1/4 cup of boiling water.
12. Use 1 tsp of maple or vanilla extract.
13. You need 2 cup of chopped toasted pecans.

Instructions to make Vermont Maple Pecan Cookies:

1. Preheat oven 300°F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper..
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend - I use my kitchen aid mixer with dough hook..
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat..
4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. (mixture will froth). Add maple extract or vanilla. Stir into dry ingredients. Add pecans; Stir well..
5. Place 1/4 cup size balls of dough on parchment covered baking sheets, 3 inches apart. Flatten slightly..
6. Bake 18 to 24 minutes, until golden brown and set, rotating positions halfway trough the baking process. Cool on the baking sheets 5 minutes; transfer to wire rack to cool completely. Makes about 3 dozen cookies.
7. Recipe by Julie Hession published in relishmag.com.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Sift together flour, baking powder, soda, and salt, and add to creamed mixture alternately with maple syrup. Blend well and fold in nuts.

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