Sweet maple frosting is the perfect topping for these tender melt-in-your-mouth shortbread cookies.
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1 cup Land O Lakes® Butter, softened
2/3 cup granulated sugar
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups finely chopped pecans
1 large Land O Lakes® Egg (white only), slightly beaten
1 1/2 cups powdered sugar
3 tablespoons Land O Lakes® Butter, softened
2 tablespoons Land O Lakes® Half & Half
3/4 teaspoon maple extract
Heat oven to 375°F.
Combine 1 cup butter, granulated sugar and vanilla in bowl. Beat at medium speed until creamy. Add flour and salt; beat at low speed until mixture forms a dough.
Place pecans into bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each ball in beaten egg white; roll in pecans. Place 1 inch apart onto greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 11-13 minutes or until very lightly browned and set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar, 3 tablespoons butter, half & half and maple extract in bowl. Beat at low speed until smooth. Fill center of each cooled cookie with 1/2 teaspoon frosting.
For easy clean-up, shape all the balls for one cookie sheet, then use one hand to roll them in egg whites and your other hand to roll them in pecans. Wash hands and start again for the next sheet.