Coooooookies!!!! Anyone else a
little LOT excited about holiday baking?! I’ve already gone a little cookie crazy and have barely put a dent in my holiday baking list. So far I’ve made these little gems, full of maple and pecan goodness, peppermint snowball cookies, coconut shortbread (recipe coming soon!), my gingerbread oat bars, brown butter ginger cookies (OMG), and the most decadent and delicious cinnamon rolls that will be *ohsoperfect* for Christmas morning!
Buuuuut back to these cookies. Maple. Pecans. A little bit ‘o almond extract. So so so delicious.
And then there’s the glaze. Honestly, these cookies are delicious without the glaze but then you miss the maple flavor and it really just puts them over the top. Plus, when there’s the decision between glaze and no glaze, always go with the glaze. Pro tip.
I can also attest that these freeze beautifully. With our overload of cookies and baked goods that I’ve made along with the cookies I’ve received from The Great Food Blogger Cookie Swap, I practiced a little self control and put the rest of these in our deep freeze for a later date. That later date came a little earlier than expected so out of the freezer they went and into the bag I dug.
And it’s confirmed: still as delicious as the day I pulled them out of the oven. These would be a perfect addition (I started writing addiction…which, yes, they’re a perfect addiction too) to a holiday cookie plate. I had originally made them intending to add them to cookie plates in a couple of weeks. I’ll definitely be making them again because in addition to the peanut butter blossoms, and peppermint cookies, I always feel like there needs to be a chocolate-less cookie or two on the plate.