Maple Meltaways12 Reviews
“Buttery maple flavored cookie.” - by Denise
Original recipe yields 4 dozen
- Measure ingredients into large bowl. Mix on low speed until blended, then medium speed until light and fluffy.
- Roll dough into 1 inch round balls, then place a pecan half on top of ball gently. Bake at 350 degrees F (180 degrees C) on ungreased cookie sheet for 12 minutes. Cool slightly on cookie sheet.
Amount Per Serving (24 total)
- 151 cal
- 9.9 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I made these for the office and added a butter/maple/sugar glaze and they were gone in 5 minutes with a note that they were the best cookies they'd ever had. A few tips: don't flatten when you put t..." See morehe pecan on top, they spread, and if your kitchen is warm put the formed cookies on the sheet in the frige for a few minutes so they won't spread too much. A great recipe I will use over and over and over again."
"I always look for new cookie recipes around Christmas and this one appealed to me. However, when I saw the up and down reviews, I was hesitant to try it. I can say I'm really glad that I did. These ..." See moreare tender, buttery, tasty and attractive! I didn't change the recipe at all. You should make sure your butter is soft (use the real thing), but I don't recommend putting it in your microwave. I used a small cookie scoop to keep the size uniform, which I think is also important. Mix the dough thoroughly. I had some butter on the top of the mixing bowl that I incorporated into a couple of cookies and these really spread out! Otherwise, the other cookies were fine and maintained their shape. Mine took 12 minutes exactly at 350º, and when done, I let them cool on the cookie sheet about 10 minutes before removing them to a wire cooling rack. The maple flavor is very delicate, so if you want a heavier maple taste, you may want to make a thin maple glaze for garnish once the cookies are completely cool. My husband loved them just the way they were, and I will be making these again for sure. Thanks, Denise for this wonderful recipe!"
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