Toasting pecans brings out the buttery, nutty flavor and makes these tender cookies oh-so delicious!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 teaspoon maple extract
2 cups all-purpose flour
1 cup finely chopped pecans, toasted
1/4 cup Land O Lakes® Butter
2 cups powdered sugar
2 teaspoons light corn syrup
2 to 3 tablespoons Land O Lakes® Half & Half
Finely chopped pecans , if desired
Heat oven to 350°F.
Combine 1 cup butter and sugar in bowl; beat at medium speed until creamy. Add egg yolk and maple extract; continue beating until well mixed. Beat at low speed, gradually adding flour and pecans until mixture forms dough and is no longer crumbly.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until cookies puff and start to turn light golden brown. (Cookies may crack.) Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden. Immediately remove from heat. Cool 3 minutes. Add all remaining frosting ingredients; beat with whisk, adding enough half & half for desired consistency.
Dip tops of cooled cookies into frosting; sprinkle with chopped pecans, if desired.
- To toast pecans, spread pecans onto ungreased baking sheet. Bake at 350°F., stirring occasionally, 5-10 minutes or until lightly browned.
- If frosting becomes too firm, place pan over low heat for about 1 minute. Stir until mixture is smooth.
- If dough is too dry to shape, add 1 to 2 tablespoons milk.