Best Maple Cream Meltaways Recipes

MAPLE MELTAWAYS

Steps:

• Beat the margarine, sugar and extract together.
• In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy.
• Roll into 1-inch balls and place on a sprayed cookie sheet.
• Gently press a pecan half onto each cookie.
• Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks.
• Keeps 2 weeks in a covered tin, and freezes well.
• Note: This recipe does not call for eggs.

MAPLE MELTAWAYS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, measure all but pecans. Mix on low until blended. Increase speed to medium, beat until light and fluffy.
• Drop by rounded teaspoons 1 inch apart on ungreased cookie sheet.
• Gently press 1 pecan half on each. Bake 12 minutes or until lightly browned. Cool.
• slightly. Remove to wire rack. Store in tightly covered container for up to.
• 2 weeks. Makes 36 cookies.

MAPLE CREAM SANDWICH COOKIES

Steps:

• Cookies:In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.
• Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.
• Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.
• Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
• Filling:In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners' sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.