Maple Oat Crisps

• 12 cup unsalted butter, softened
• 1 tablespoon blood orange, zest of
• 13 cup pure maple syrup
• 1 large egg
• 12 teaspoon vanilla extract
• 6 tablespoons whole wheat pastry flour
• 14 teaspoon baking powder
• 12 teaspoon ground cinnamon
• 1 pinch salt
• 12 cup old fashioned oats
• 12 cup finely chopped pecans

1. In a stand mixer or large bowl, cream the butter and orange zest until fluffy.
2. Beat in the maple syrup.
3. Add the egg and vanilla and beat until well mixed.
4. In a medium bowl, combine th eflour, baking powder, cinnamon, salt, oats, and pecans.
5. Stir into the butter mixture to make soft dough.
6. Chill the dough mixture for at least 1 hour.
7. Preheat the over to 375 degrees.
8. Line 2 baking sheets with parchment paper.
9. Use a tablespoon to scoop the dough, form in into balls, and place on the sheets at least 3 inches apart.
10. A standard baking sheet should hold 5 cookies.
11. Bake for 6 to 7 minutes, reverse the position of the sheets, then bake for 6 to 7 minutes more, until the cookies have a dark golden edge that extends about 1/2 inch into the cookie.
12. Cool for 10 minutes on the pans, then transfer to a cooling rack with a spatula to finish cooling completely.

unsalted butter, blood orange, maple syrup, egg, vanilla, whole wheat pastry flour, baking powder, ground cinnamon, salt, oats, pecans

Taken from www.food.com/recipe/maple-oat-crisps-261404 (may not work)