Best Pecan Filled Maple Cookies Recipes

CARAMEL-FILLED MAPLE-PECAN COOKIES

Steps:

• Heat oven to 350°F.
• Beat cream cheese and butter in large bowl with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.
• Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min. Meanwhile, shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place, 2 inches apart, on parchment-covered baking sheets. Indent centers.
• Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in dough.
• Bake 12 to 14 min. or until edges are lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

CARAMEL FILLED MAPLE PECAN COOKIES

Steps:

• 1. In a large bowl, beat cream cheese and butter with mixer until blended. Add sugar and extract; mix well. Gradually add flour, beating well after each addition.
• 2. Microwave caramels and half-and-half in a small microwavable bowl on HIGH for 1-1/2 minutes or until caramels are completely melted and mixture is well blended, stirring after 1 minute. Cool 5 minutes.
• 3. Shape dough into 48 (1-inch) balls. Roll in nuts until evenly coated. Place 2 inches apart on parchment-covered baking sheets. Indent centers.
• 4. Pour caramel sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze caramel sauce into indentations in center of dough.
• 5. Bake in a preheated 350º oven for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely before serving.

PECAN-FILLED MAPLE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in maple syrup and egg yolks. Beat in flour. Wrap dough in plastic wrap; refrigerate 2 hours or until firm. Meanwhile, in a small saucepan, combine butter, maple syrup and confectioners' sugar. Cook over medium heat until mixture reaches a rolling boil, stirring occasionally. Remove from heat; fold in pecans. Cool slightly; refrigerate until cooled completely., Preheat oven to 350°. In a small bowl, whisk egg whites. Shape dough into 1-in. balls. Press a 1-inch wide indentation in the center of each ball, leaving a 1/4-in. shell. Dip in egg whites; place 2 in. apart on greased baking sheets. Bake 6 minutes. Press 1 rounded teaspoon pecan filling into center of each cookie. Bake 7-9 minutes longer or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.