Maplemeltaways Recipes

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MAPLE MELTAWAYS



Maple Meltaways image

A pretty cookie with a mellow Maple flavour, perfect for your Christmas trays. I am posting this recipe for safe keeping. Of all the cookies my dear Aunt made for Christmas, this has been my favourite for many years.

Provided by Chef Dee

Categories     Dessert

Time 12m

Yield 4 doz

Number Of Ingredients 7

1/2 cup margarine
1/2 cup butter
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups flour
1/4 teaspoon salt
2/3 cup pecan halves

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

BUTTER PECAN MELTAWAYS



Butter Pecan Meltaways image

Lovely, buttery, tender shortbread cookies, with lots of toasted pecan pieces, all rolled in a powdered sugar coating.

Provided by Jennifer

Categories     Sanck

Time 1h20m

Number Of Ingredients 7

1/2 cup salted butter (at room temperature *see Note 1)
2 1/2 Tbsp granulated white sugar
1 teaspoon water
1 teaspoon vanilla extract (or vanilla bean paste)
1 cup all purpose flour
1/2 cup pecans (toasted, cooled and finely chopped)
1 cup confectioners'/icing sugar

Steps:

  • Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
  • Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
  • Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
  • Place baking sheet into the fridge uncovered and chill 15-30 minutes.
  • Meanwhile, preheat the oven to 325F.
  • Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
  • Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
  • Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.

Nutrition Facts : Calories 92 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

MAPLE-BACON MELTAWAYS



Maple-Bacon Meltaways image

Delicious salty bacon is the secret ingredient in this addictive treat...I dare you to eat just one.

Provided by Veronica Callaghan @citycat

Categories     Cookies

Number Of Ingredients 9

1 1/2 cup(s) all purpose flour
1/2 cup(s) brown sugar, firmly packed, divided
1 teaspoon(s) baking powder
3 tablespoon(s) pure maple syrup, divided
1/2 teaspoon(s) kosher salt
1 cup(s) butter
8 slice(s) applewood smoked bacon, cooked until crispy then crumbled or small diced
2 cup(s) confectioners' sugar
1 teaspoon(s) pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper or lightly spray with cooking spray.
  • To prepare the shortbread mix, the flour, 1/4 cup of brown sugar, baking powder, 1 tablespoon maple syrup and salt in a large bowl. Add 1/2 cup of the butter and using a pastry blender or fork, combine the mixture well until it resembles coarse meal. Press the mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven until lightly browned about 15-20 minutes. Sprinkle the crumbled bacon in an even layer over the shortbread crust.
  • To prepare the maple glaze, melt the remaining 1/2 cup of butter over medium heat in a medium sized saucepan. Whisk in the remaining 2 tablespoons of maple syrup, the confectioner's sugar, the remaining brown sugar and the vanilla until smooth. Bring to a boil, stirring constantly. Let boil for one minute.
  • Pour the glaze over the bacon and shortbread crust, spreading with a spatula or knife. Allow to cool to room temperature before cutting into squares.

MAPLE MELTAWAYS



Maple Meltaways image

These are one of my favorite cookies. They just melt in your mouth, so yummy! I like to have them on hand for any occassion.

Provided by Vseward Chef-V

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 6

2 cups flour
3/4 cup sugar
1 1/2 teaspoons maple extract
1 cup butter, softened
1/4 teaspoon salt
36 pecan halves

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

PECAN MELTAWAYS



Pecan Meltaways image

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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