Browned Butter Maple & Pecan Cookies

For the Cookies:

• 1 c unsalted butter

• 1 c dark brown sugar

• 1/3 c granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 2 t vanilla extract

• 1 T maple syrup

• 2 c all-purpose flour

• 1 t baking soda

• 1/2 t salt

• 1/2 t cinnamon

• 1/2 t nutmeg

• 1 c pecan pieces

For the Maple Glaze:

• 1 c powdered sugar

• 1 T maple syrup

• 1 T milk

• Maldon Sea Salt Flakes

Directions:

1. In a small saucepan over medium-high heat, brown the butter. Set aside to cool.

2. In a small bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Once cool, mix the butter and sugars together until you reach a slushy texture. Add egg + egg yolk and vanilla, then mix to combine.

4. Working in batches, slowly add dry ingredients to wet. Mix until fully incorporated, then fold in pecans.

5. Drop by tablespoons onto a baking sheet, 2 inches apart. Chill in the refrigerator for 1 hour.

6. Preheat the oven to 350°F and bake for 13-15 minutes, or until edges turn a light golden brown.

7. Let cool on the baking sheet for 5 minutes, then transfer to a drying rack to cool completely.

8. Meanwhile, make the maple glaze. Whisk together powdered sugar, maple syrup, and milk until you reach a condensed-milk consistency. Feel free to add more milk to achieve that if needed.

9. Using a large spoon, drizzle the maple glaze over the cookies and top with flakey sea salt.

10. Serve immediately or keep in an airtight container in the fridge for up to a week!

Enjoy!!