Wednesday, September 12, 2012

Quebec Maple-Pecan Drops

One year for Christmas my Aunt got me a cook book called
The Cookie Bible
Today I made these really good Maple Pecan Cookies! I did do a bit of Ceratizing to this recipe. My family gave them two thumbs up! Here is my spin on the recipe. Enjoy!
1/2 cup(1 stick) unsalted butter, softened
1/2 cup white sugar (with about 1 Tbsp.brown sugar)
3 Tbsp. real maple syrup
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup uncooked quick oats (not old-fashioned oats)
1/2 cup chopped pecans
1/4 cup chopped packaged pitted dates
1. Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Beat in the maple syrup. Combine flour, baking soda and salt; gradually beat into butter mixture. On low speed, beat in oats, chopped pecans and dates.
2. Use a 9/16-ounce (just over 1 tablespoon) disher. Place balls of dough about 2 inches apart on a parchment paper lined baking sheet. Bake for 12 minutes or until cookies are just golden brown. Let cool for 2 minutes on sheet, then move to wire racks to cool completely.
2 oz. cream cheese, softened
2 Tbsp. unsalted butter, softened
2 Tbsp. real maple syrup
1 to 1 1/2 cups powdered sugar
1. Beat cream cheese and butter in a small bowl with an electric mixer at medium speed until smooth. Beat in 2 Tbsp. syrup. Gradually beat in powdered sugar until smooth. Spread over cooled cookies. Top with finely chopped pecans if desired.