Maple Pecan Cookies

Sandy Young


I discovered this recipe at Taste of Home about a year ago. Since then, it has become my favorite cookie. It's also our seven-year-old grandson's favorite, so you know I make them often . . . especially during the Christmas season!

pinch tips: How to Melt and Soften Butter




20 Min


10 Min


1 c
shortening (i always use crisco!)
1/2 c
butter, softened
2 c
packed brown sugar
1 tsp
pure vanilla extract
1 tsp
maple flavoring
3 c
all purpose flour
2 tsp
baking soda
1 pkg
vanilla or white chips (10 to 12 ounces)
1/2 c
chopped pecans


1/4 c
butter, softened
4 c
sifted confectioners' sugar
1 tsp
maple flavoring
3 - 5 Tbsp
2% milk
1 1/2 c
pecan halves

Directions Step-By-Step

In a large bowl, cream the shortening, butter, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in vanilla chips and pecans.
Drop by tablespoons 2 in. apart onto ungreased baking sheets. Bake at 350 for
9 -11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
In a large bowl, cream butter, confectioners' sugar, maple flavoring, and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half. Yield: 7 dozen.
Sometimes I have more cookies than I have icing to cover with. If that happens, I just freeze the extra cookies and make more icing at another time. The cookies also freeze well after frosting.

About this Recipe

Course/Dish: Cookies