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- 4 cups pecan halves, divided
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 1/2 cup maple syrup
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
For the Maple-Whiskey Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup dark maple syrup
- 1 tablespoon whiskey (optional)
- 1/4 teaspoon salt
Preheat oven to 350°F.
Chop 2 1/2 cups of pecans. Leave the remaining 1 1/2 cups whole for topping.
Heat a 12-inch cast-iron skillet over medium-high heat. Add butter and melt then turn off the heat and add in the brown sugar and maple syrup. Whisk until smooth; let cool for a few minutes. Once the sugar mixture is cool to the touch, whisk in the eggs.
Using a rubber spatula, carefully fold in the flour, baking soda, baking powder and salt. Once the dough is formed, fold in the chopped pecans. Decorate the top of the cookie with the remaining whole pecans in a pattern.
Place skillet in the oven and cook for 30-35 minutes or until slightly brown on top. Remove from oven and let cool.
For the whipped cream, whip cream in a stand mixer until it forms soft peaks. Add in powdered sugar, maple syrup and salt; whip a little more until well-incorporated.
Slice into triangular slices and serve with maple whipped cream on top.