Frosted Maple Pecan White Chip Cookies Food

FROSTED MAPLE PECAN WHITE CHIP COOKIES

Steps:

• Combine flour and baking soda in medium bowl.
• Beat brown sugar, vegetable shortening, butter, eggs, maple syrup, and vanilla in a large mixer bowl until creamy.
• Gradually beat in flour mixture.
• Stir in morsels and chopped pecans.
• Drop by rounded tablespoon onto ungreased baking sheets,.
• Bake in preheated 350F oven for 9-12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• MAPLE FROSTING: Combine 4 cups powdered sugar, 4-6 tablespoons milk, 1/4 cup softened butter or margarine and 1 teaspoons maple flavoring in medium bowl; stir until smooth. Spread on cooled cookies.
• Top with pecan halves.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

FROSTED MAPLE PECAN WHITE CHIP COOKIES

Steps:

• Combine flour and baking soda in medium bowl. Beat brown sugar, shortening, butter, eggs, maple flavoring and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350 degree F oven for 9-12 minutes or until light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Spread with Maple Frosting; Top each cookie with pecan half. For Maple Frosting: Combine powdered sugar, milk, butter, and maple flavoring in medium bowl; stir until smooth.

MAPLE PECAN COOKIES

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.

FROSTED MAPLE COOKIES

Steps:

• In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.