MAPLE PECAN COOKIES
When I bake cookies for the annual youth ski trip, I try at least one new recipe. When I received recipe requests for these frosted goodies, I knew I had a winner.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 107mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY MAPLE PECAN COOKIES
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 10
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.
CARAMEL-FILLED MAPLE-PECAN COOKIES
These cream cheese cookies are made with maple extract and filled with yummy caramel sauce. They make great gifts-if you can bear to part with them!
Provided by My Food and Family
Categories Home
Time 44m
Yield 48 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese and butter in large bowl with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.
- Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min. Meanwhile, shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on parchment-covered baking sheets. Indent centers.
- Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.
- Bake 12 to 14 min. or until edges are lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 5 g, Protein 1 g
PECAN FILLED COOKIES
This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!
Provided by Laural Takashima
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
- Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.6 g, Cholesterol 14.8 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 66.9 mg, Sugar 6 g
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE-PECAN COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Makes about 35
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 F.
- Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
- Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
- Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.
MAPLE PECAN COOKIES
These are from Penzey's spices. They have just the right amount of maple. I've sub. margarine, Sucanat and w.w. pastry flour and they still turn out good. Preparation time includes chilling time. If you don't want to chill, just drop on sheets and you'll have ball like cookies. They still taste wonderful!
Provided by WI Cheesehead
Categories Drop Cookies
Time 2h30m
Yield 36-48 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes.
- Gradually beat in the sugar until well blended.
- Add the maple syrup, egg yolk and vanilla and mix until blended.
- Add the flour and the pecans and mix well.
- Divide the dough in half and shape into long logs (using a little flour on your hands if it gets sticky.) The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log, and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap.
- Refrigerate until firm - at least 2 hours.
- Preheat oven to 350°.
- Take the dough out of the refrigerator one roll at a time, unwrap and slice the dough about 1/2 inch thick.
- Place the disks on ungreased cookie sheets and bake for about 20-25 minutes, until golden.
- Transfer to a wire rack to cool. Store in a sealed tin.
MAPLE PECAN CHEESECAKE EH!
This is a real special treat. Please use real maple syrup, the better the quality of the syrup, the better the cake will be. This lovely cake is definitely worth the extra effort. It needs to sit in the fridge overnight to chill properly. A real Canadian treasure, it promises not to disappoint.
Provided by Baby Kato
Categories Cheesecake
Time 2h45m
Yield 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Vanilla Cookie Crust.
- In a small bowl, stir the crushed cookies and melted butter till well combined.
- Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
- Put aside until needed.
- Maple Pecan Filling.
- In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
- Using an electric mixer, beat until smooth.
- Add eggs and yolk, one at a time, mixing well.
- Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
- Bake in a 350 degree oven for 15 minutes.
- Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
- Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional hour.
- Chill the cake, in the fridge, uncovered, overnight.
- Serve with whipped cream garnished with a sprinkling of ground pecans.
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