These are just ridiculous cookies! And I mean that in the nicest way possible. The sweet/salty maple flavor gives way to the pecan toffee bites. When these are cooling on the rack, it is utterly impossible to walk by and not put one in your mouth. This is Christmas Treat #4 – Sweet and Salty Maple Pecan Toffee Cookies. A must do for your sweet table and a great cookie to give as gifts as well.

They have a lovely structure to them. The combination of shortening and butter is a makes this cookie dense and rich at the same time giving you great mouth feel. There is no lingering taste of shortening, it’s just the right amount used in the recipe. I made these small, no I mean I made these small and got close to 50 two-bite cookies (some didn’t make it to the cooling rack, I don’t know where they went).

I used Skor toffee bits and maple sugar in these. If you don’t have maple sugar, just use plain sugar. My bag of maple sugar has large flakes so I ran it through a mini processor. You can do the same with a baggie and a rolling pin. You could also use butterscotch bits or white chocolate chips in place of (or as well as) the toffee bits. Oh come on, you know you have been living in sweatpants since March! The way I look at it, when I do want to exercise, I’ll be ready – ahem! The vinegar is important as it cut through the richness and gives the cookie a nice texture.

These will put you in a happy mood – the aroma out of the oven, that first taste, the sorting of the flavors on your tongue – each bite a different taste sensation. Make these cookies and make them small or big, just remember there are a lot more treats to come this month. Wash your hands, wear a mask, socialize responsibly according to your regional direction and download the Covid application. We will get through this! As always – enjoy! 

Ingredients
2/3 cup brown sugar, packed
½ cup maple sugar
8 tbsp. (1 stick) butter, softened
½ cup vegetable shortening
½ tsp salt
1 tsp espresso powder
1 tsp baking soda
3 tsps vanilla extract
1 tsp apple cider vinegar
1 large egg
2 cups all-purpose flour
1 1/3 cups Skor bits
1 1/3 cups toasted pecan pieces
1/3 cup maple sugar, mixed with 1 to 1 1/4 tsps salt, for topping – if your maple sugar is flaky, pulse in a small processor or use a baggie and rolling pin   

Directions
Preheat the oven to 375f – line a couple of baking trays with parchment paper 
To a dry pan, add the pecan pieces and over medium high heat, stir the pieces to toast – remove from the pan onto a cutting board and let cool – they will burn in an instant so please watch them in the pan
In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla and vinegar, beat by hand or with a mixer, until smooth and creamy
Add the egg and beat until smooth – scrape the bottom and sides to ensure it is mixed thoroughly
Mix in the flour, then the toffee and pecans – mix to combine and distribute evenly
Mix the 1/3 cup of the ground maple sugar and salt together, place in a bowl 
Using the purple handled scoop (just under 2” in diameter) or a teaspoon, scoop out the dough, round it off and roll it in the salted maple sugar mixture
Space them about 2” apart on the lined trays and slightly flatten the tops – they will spread so leave enough space otherwise you will end up with absolutely delicious and rustic baked cookies
Bake the cookies for 8 to 11 minutes – remember smaller cookies need less baking time, bigger need a little longer baking time
Remove from the oven and cool on the pan until they can easily be moved onto a cooling rack (otherwise you will have absolutely delicious and rustic baked cookies – this ain’t rocket science, we are baking Christmas cookies!)

Substitutions
Use another kind of nut that goes well with maple – walnuts, almonds etc. or even a combination
Use white or dark chocolate chips instead of toffee bits – maybe throw in some rice krispies 
Sprinkle a pinch more of the maple sugar on top before baking (pictured)