PECAN SNAPS WITH SCOTCH

These sweet little treats are the perfect accompaniment to a good glass of Single Malt

Recipe

product

Ingredients (makes 24 snaps)

1/3 cup pecans

1/3 cup unbleached white flour

4 tablespoons unsalted butter

1/4 cup turbinado sugar

1/4 cup maple syrup

1 tablespoon Scotch whisky

2 large jellyroll pans – covered with parchment paper

Preheat oven to 350°F.

Step 1: Place the pecans and flour in the bowl of a food processor and process until finely ground. Set aside.

Step 2: Melt the butter, sugar and maple syrup in a small pan over medium heat. As soon as the sugar has dissolved, transfer to a bowl and stir in the Scotch. Add the pecan/flour mixture and stir until well incorporated.

Step 3: On the prepared baking sheet, drop one teaspoon of the batter for each cookie, about 3” apart. The cookies will spread as they bake. Bake for 8 to 10 minutes, until bubbling and golden-brown. Remove from oven and let sit for 15 to 30 seconds. One at a time, lift each cookie from the parchment paper with a spatula and place it on a counter top. Quickly wrap it around the handle of a wooden spoon and slide it off the end. If the cookies get to stiff, place the baking sheet back in the oven for 30 seconds to soften them up.

Cook’s note: Store the snaps up to 3 days in a Tupperware at room temperature.