Bloggers make sweet solutions out of cooking conundrums

3. Mix together butter and sugars at medium speed until creamy. Add egg yolk and maple flavoring, beating until well mixed. Reduce speed to low and gradually add flour and cornstarch mixture and toasted pecans. Measure dough by the scant tablespoonful and shape into balls. Place dough balls on baking sheets and press down lightly with fingers or the flat bottom of a drinking glass until dough is about 1/2-inch thick. Bake 9–12 minutes or until cookies puff and are very light golden brown.

4. For the glaze: Combine butter, powdered sugar, and maple syrup in a medium-sized mixing bowl. Add enough milk to make a glaze and whisk mixture until smooth.

5. When cookies have cooled, dip tops of cookies in the glaze and allow it to drip down the sides. Garnish with pecan halves or chopped pecans, if desired.

Tip: To toast pecans, preheat oven to 375 degrees F. Spread chopped pecans on a baking sheet in a single layer. Bake 5 minutes and then stir to redistribute nuts. Bake an additional 2–5 minutes, watching closely so nuts don’t burn. Remove from oven when light parts of nuts are golden brown. Set aside to cool.

— "Savoring the Seasons with Our Best Bites," by Sara Wells and Kate Jones (Deseret Book)

Kaylene Morrill Wheeler is a freelance writer. Email: kmorril07@gmail.com