Best Maple Cream Meltaways Recipes

Maple Meltaways image

Provided by Chef Dee

Categories Dessert

Time 12m

Yield 4 doz

Number Of Ingredients 7

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.

Nutrition Facts : Calories 896.9, Fat 58.2, SaturatedFat 19.6, Cholesterol 61, Sodium 576.1, Carbohydrate 88.8, Fiber 3.3, Sugar 39.3, Protein 8.5

Maple Meltaways image

Provided by Vseward Chef-V

Time 27m

Yield 36 cookies

Number Of Ingredients 6

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.

Nutrition Facts : Calories 96.8, Fat 6.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 52.6, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.9

Maple Cream Sandwich Cookies image

Provided by Martha Stewart

Yield Makes about 20

Number Of Ingredients 11

5 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 cup maple sugar
2 large eggs, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups confectioners' sugar, sifted
6 tablespoons pure maple syrup

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.