(from U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705)

This Friday is the fourth annual staff cookie swap at my library. Although it’s a low-key and ephemeral type of event, it has become one of my favorite work-meets-holiday moments. Not only do I collect a variety of delicious cookies, but I also get to linger over tea and sweets with baking colleagues from other parts of the library. We talk recipes, icings, and batch sizes. I’ve been thinking lately how cookie swaps resemble knitting circles. Sure, it’s about baking and not yarn. But we all gather for a shared purpose, and we each have something to show and to share. What do you think?

This year I’m contributing miniature maple & pecan scones, using a recipe I adapted for the purpose from The Official Vermont Maple Cookbook. Not that I don’t like the maples of my home state; in fact, I’m hoping to get to one of New York’s Maple Weekends in 2012. And the beleaguered lady below is from a very interesting World War I era study of New York’s maple production. I’m immensely appreciative of all who labor to make maple syrup, in Vermont or New York or anywhere. It isn’t easily done, as she could surely testify.

(Sugaring Off, from a 1917 issue of The Conservationist)

I’m also grateful to my peers at the National Agricultural Library, for making it possible to share the stunning study of pecans above. The U.S. Department of Agriculture’s Pomological Watercolor Collection is a wonder and an inspiration. (And even further thanks go out to @dailyarchivist for introducing me to this online fruit and nut trove!)

So, states and digital resources and gratitude aside, here’s the recipe:

Maple and Pecan Miniature Scones

(adapted from a recipe in The Official Vermont Maple Cookbook)

Makes 24 miniature scones

• 3 cups all-purpose flour
• 1.5 Tablespoons baking powder
• 3/4 teaspoon salt
• 3/4 cup butter, cold, cut into small cubes
• 1 cup chopped roasted pecans
• 2/3 cup maple syrup
• 1/3 cup heavy cream

Preheat oven to 350F. Butter a large cookie sheet.

In a large bowl, mix flour, baking powder, and salt.

Cut the cubes of butter into the flour mixture with two knives or a pastry blender (or a food processor) until the mixture has been transformed into a pile of coarse buttery crumbs. Add the nuts and stir to mix.

In a small bowl, stir together the cream and maple syrup. Add it to the dry ingredients and stir together just until all dry ingredients are incorporated and it holds together as a (sticky) dough.

Divide the dough into quarters. With buttered hands, pick up one portion, pat it into a ball, and place it on the cookie sheet. Gently press it into a circle about 6″ in diameter and 1.5″ thick. Use a knife to cut the circle into 6 wedges. Repeat for the other three dough portions. Leave an inch or two space between each round on the cookie sheet.

Bake for 15 minutes or so, until starting to turn golden. After resting on sheet for 5 minutes, remove to cooling rack. At this time also recut into wedges as needed. Cool completely before storing or freezing.

Happy baking, whether you plan to swap or not!