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.
VERMONT MAPLE-PECAN CAKE
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
MAPLE-NUT COOKIES WITH MAPLE ICING
It's all about fall with these maple pecan cookies! They double up on the maple ingredients and are the perfect theme for the season that calls for nothing but flavor. Grab your apron and get baking, because these maple nut cookies will be a fall favorite for sure.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- In small bowl, mix icing ingredients until smooth; drizzle over cookies.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g
VERMONT MAPLE PECAN COOKIES
I've just discovered the best oatmeal cookie recipe ever. Nothing like pecans, oatmeal, and a hint of maple. I used pure maple syrup. Recipe courtesy of relishmag.com and Julie Hession (Celebrating America's Love of Food).
Provided by AmyZoe
Categories Drop Cookies
Time 50m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
- Line two baking sheets with parchment paper.
- Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
- Combine butter, maple syrup, and corn syrup in a medium saucepan.
- Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
- Combine baking soda and boiling water and stir to dissolve.
- Add to maple syrup ingredients and stir well.
- Add maple or vanilla extract. Stir into dry ingredients.
- Add pecans and stir well.
- Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
- Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
- Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.
MAPLE PECAN SANDWICH COOKIES
Make and share this Maple Pecan Sandwich Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 26m
Yield 45 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350*.
- Spread the 1 cup of pecans in a small baking pan and toast in the oven, stirring frequently, for 6-9 minutes, or until lightly browned, be careful not to burn. Immediately turn out into a small bowl. Let stand until completely cooled; set aside.
- In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
- In a food processor, process the pecans and brown sugar continuously until the pecans are completely pureed and form a paste, 3-4 minutes -- scraping down sides of processor and bottom several times.
- Add the butter and process until well blended. Add the powdered sugar, maple syrup, egg yolk, and vanilla and process until very well blended and smooth. Add the flour mixture and process in on/off pulses just until evenly incorporated.
- Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion to a generous 1/8" thick; check the underside of dough and smooth out any wrinkles that form. Stack the rolled portions, paper and all on a baking sheet.
- Freeze for 30 minutes or until chilled and firm.The dough may be frozen for up to 24 hours, let thaw before using.Prehat oven to 350*.Grease several baking sheets or coat with nonstick spray.
- Working with one portion at a time and leaving remaining portions chilled, gently peel away, then pat one sheet of wax paper back into place. Flip dough over, then peel off and discard the second piece of paper. Using a.
- 1 1/2-1 3/4" round or oval, scalloped or fluted cookie cutter, cut out cookies.if at any point the dough softens too much to handle easily, transfer dough to freezer to firm up.Using a spatula, carefully transfer the dough to the baking sheets, spacing about 1 1/2" apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Lightly sprinkle half the cookies with the finely chopped pecans, patting them down to embed them slightly -- these rounds will be the sandwich tops.
- Bake the cookies one sheet at a time in the upper third of the oven for 6-8 minutes or until just tinged with brown and slightly darker around the edges. Reverse sheets halfway through from front to back to ensure even browning.Transfer sheet to wire rack and let set 2-3 minutes so cookies firm up slightly.Using a spatula, transfer cookies to wire rack to cool completely.
- BUTTERCREAM.
- in a small heavy saucepan, bring the maply syrup to a simmer over medium-high heat. Simmer briskly for 2 minutes.
- Remove from heat.let cool slightly.
- Pour the syrup into the food processor. Let stand until barefly warm.
- Add the powdered sugar, butter and vanilla and process just until well blended and smooth. Spread a generous measuring teaspoon of buttercream over the underside of each untopped round.Cover each with a pecan-topped round.
- Gently press down and then adjust the top if necessary.
- Store in an airtight container for up to 1 week or freeze up to one month.
Nutrition Facts : Calories 119.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 17.2, Sodium 50.1, Carbohydrate 13.5, Fiber 0.5, Sugar 8, Protein 1
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