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
CANADIAN MAPLE COOKIES
This recipe makes for a simple, maple-rich cookie! Cooking time is calculated on the baking of one sheet of 15 cookies at a time.
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease several cookie sheets.
- In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
- Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
- Shape into 1 inch balls and roll in sugar.
- Place balls on cookie sheets about 2 inches apart and flatten slightly.
- Bake 8 to 10 minutes; remove and let cool on a wire rack.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLE GRANOLA TO-GO BREAKFAST COOKIES
Long slow bake, low heat - that's what makes our granola bars work so well. Maple syrup keeps everything just moist enough to pack into muffin tins for a final bake - the perfect shape for stacking in the cookie jar.
Provided by Food Network Kitchen
Yield Makes: 12 granola cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
- Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
- Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
- Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
- Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.
- From Food Network Kitchen
MAPLE FLOWER COOKIES
Steps:
- In a large bowl, whisk together the flour, cornstarch and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined.
- With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie.
- Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
MAPLE COOKIES
Rich and golden with a rich maple flavor.
Provided by Craig Gund
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.6 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2 g, Sodium 86 mg, Sugar 7.8 g
MAPLE LEAF COOKIES
These tasty cookies are perfect for a Canada Day celebration-and the rest of the year as well, says Lynda Harnish of Pembroke, Ontario. "I make big batches at Christmas time for my family," she relates. "We can't get enough of them."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners' sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE NUT COOKIES
There's no dairy, no sugar, no grains (quinoa is a seed) and no animal products in these delicious vegan cookies. But before you start accusing me of sucking the joy right out of cookies (mmmm....cookie joy), just give 'em a try. They are moist, soft and nutty - in other words similar to your standard carnivorous cookies. One word of warning though, these aren't a chewy cookie. They are crumbly so make sure you eat them over a plate.
Provided by Catthingsmybellylik
Categories Drop Cookies
Time 25m
Yield 16 cookies
Number Of Ingredients 9
Steps:
- Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
- In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
- Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
- Fold in the almonds.
- Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.
MAPLE-NUT COOKIES WITH MAPLE ICING
I found this recipe in the Pillsbury Fall Baking Booklet that I found in the checkout aisle of the grocery store.
Provided by senseicheryl
Categories Drop Cookies
Time 21m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In an 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 94.3, Fat 5.8, SaturatedFat 2.9, Cholesterol 16.7, Sodium 34.1, Carbohydrate 9.8, Fiber 0.3, Sugar 5, Protein 1
MAPLE-WALNUT SPRITZ COOKIES
After taking a trip to Vermont during maple harvest season, I just had to make something using maple syrup. Because I love maple, walnuts and spritz cookies, I combined all those elements to create these perfectly delicious bites. I adore the aroma when these are baking.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, ground walnuts, baking powder and salt; gradually beat into creamed mixture (dough will be soft)., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with coarse sugar. Top with walnuts., Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts :
MAPLE WALNUT BISCOTTI
A not-too-sweet Canadian take on the classic Italian cookie.
Provided by JL
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift together flour, baking powder, and salt together in a bowl.
- Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
- Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
- Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
- Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
- Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
- Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 35 g, Cholesterol 32.3 mg, Fat 9.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 128 mg, Sugar 16.7 g
MAPLE-PUMPKIN COOKIES
Cake-like pumpkin cookies with a hint of maple syrup. Not too sweet, so if you have a sweet tooth, drizzle with the icing!
Provided by EEE
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
- Drop batter by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 14.6 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 96.5 mg, Sugar 9.7 g
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.
MAPLE-NUT RUGELACH COOKIES
Tried these cookies a few years ago for Christmas, and have been making them ever since. Looks like you put a lot of work into them, but they are really not very difficult. These are always the first to go on our cookie tray, and I often end up making extra batches. (I made 4 batches this year!) Prep. time includes refrigeration time.
Provided by Manda
Categories Dessert
Time 3h20m
Yield 32 cookies
Number Of Ingredients 14
Steps:
- Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
- Beat in flour just until blended.
- Shape into ball and refrigerate about 2 hours.
- Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
- Preheat oven to 350°. Grease 2 large baking sheets.
- Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
- Trim dough to form a 10-inch circle.
- Spread half of walnut mixture evenly over dough.
- Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
- Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
- Place on baking sheet, point side down.
- Repeat with remaining half of dough.
- Lightly beat egg white with water, and brush over cookies.
- Sprinkle with sugar.
- Bake 15-20 minutes or until lightly browned.
AUTUMN MAPLE LEAF COOKIES
From Martha Stewart. These are YUMMY! And unlike some of her recipes, they are really easy. I make them in big batches as fall gifts (great for Thanksgiving teacher's gifts). Be sure to use real maple syrup- none of that fake junk
Provided by kda949
Categories Dessert
Time 2h12m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar together.
- Add 1/2 cup of maple syrup and egg yolk, mix well.
- Sift in flour and salt, combine well.
- Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
- Heat oven to 350 degrees.
- Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
- Place on baking sheet (ungreased is fine).
- Bake apx 12 minutes.
- Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
- To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!
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