Print

139
Save

5
Pinterest

13
Email

8
Facebook

6

Maple-Nut Cookies with Maple Icing

2 Ratings

2 Comments

Prep 1 hr 25 min
Total 1 hr 25 min
Servings 42

Double-up on maple flavor with these pecan-studded cookies, drizzled with sweet icing. MORE+ LESS-

By Betty Crocker Kitchens

January 29, 2010

Ingredients

Cookies

3/4

cup pecan halves

cup butter or margarine, softened

1/2

cup packed brown sugar

1/2

teaspoon maple flavor

egg

cups all-purpose flour

tablespoon granulated sugar

Icing

3/4

cup powdered sugar

tablespoon milk

teaspoon maple flavor

Steps

Hide Images

1

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.
2

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.
3

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.
4

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.
5

In small bowl, mix icing ingredients until smooth; drizzle over cookies.

Expert Tips

To soften 1 cup butter, microwave unwrapped butter in glass bowl or measuring cup uncovered on High 15 to 30 seconds.
Not a fan of pecans? Use walnuts instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 15mg; 6%
Sodium: 35mg; 1%
Potassium: 25mg; 1%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 5g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;