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I found this recipe in the Pillsbury Fall Baking Booklet that I found in the checkout aisle of the grocery store.
- Heat oven to 350 degrees. In an 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.
- 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.
- 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.
- 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.
- In small bowl, mix icing ingredients until smooth; drizzle over cookies.
This was the hit of my Christmas cookie trays this year!! I made exactly as listed BUT I added a package of real bacon bits to it. Everyone had fun trying to figure out what was in them. I just put the bacon bits on paper towels on the cookie sheet and put in oven while preheating. Let them cool slightly and added the crisp bacon just before balling up to place on cookie sheet. The maple bacon combination is a favorite around here anyway so why not in cookies too! :0) Thanks for sharing this recipe and try adding bacon bits next time for something a little different and tasty. I have made four batches and shared the recipe with everyone who tasted them.
Didn't make the cookies, but made the icing, and drizzled it over the pumpkin muffin recipe. Find it here on the Zaar! Try it for a perfect combination!