Quebec Maple-Pecan Drops the Editors of Publications International, Ltd.
Quebec Maple-Pecan Drops
Makes about 2 dozen cookies
|1/2||cup butter, softened|
|1/2||cup granulated sugar|
|3||tablespoons maple-flavored syrup|
|1||cup all-purpose flour|
|1/2||teaspoon baking soda|
|1||cup uncooked quick oats (not old-fashioned oats)|
|1/2||cup coarsely chopped pecans, toasted|
|1/4||cup packaged chopped pitted dates|
|2||ounces cream cheese, softened|
|2||tablespoons butter, softened|
|2||tablespoons maple-flavored syrup|
|1-1/2||cups sifted powdered sugar|
|1/3||cup finely chopped pecans, toasted|
- Preheat oven to 350°F. Beat butter and granulated sugar in large bowl of electric mixer at medium speed until creamy. Beat in 3 tablespoons syrup. Combine flour, baking soda and salt; gradually beat into butter mixture. On low speed, beat in oats, coarsely chopped pecans and dates.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 12 minutes or until cookies are golden brown. Let stand on cookie sheets 2 minutes; transfer to wire racks and cool completely.
- For frosting, beat cream cheese and butter in small bowl of electric mixer at medium speed until smooth. Beat in 2 tablespoons syrup. Gradually beat in powdered sugar until smooth. Spread frosting over cooled cookies; top with finely chopped pecans.
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