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Maple Meltaways

Maple Meltaways


Buttery maple flavored cookie.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet


  1. Measure ingredients into large bowl. Mix on low speed until blended, then medium speed until light and fluffy.
  2. 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.
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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 the 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 are 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!


Nice and buttery, kind of like shortbread. I ran out of pecan halves, so I finished up dipping the tops into pecan pieces, and it worked just as well. Next time I might try rolling them in pecan meal. Very easy to make.