 |  |  |
 Puffed up, out of the oven |  pressed down w 1/3-cup measure |  mini 1-bite Maple cookies |  easy streusel |
 smaller chip goes on bottom of acorn |  |  |  Fall Acorn Cookies |
Big giant MAPLE COOKIES ~ about 4" across and 1/2" thick ~ a little softer, so may need a plate to hold them. I used real maple syrup in the cookies and frosting (plus a touch of maple extract). I bought the mini 1-bite maple sandwich cookies @ Dollar Tree and used them in the streusel and also to make the ACORN COOKIES on top. Lots of frosting on top with a generous amount of streusel (and some tiny Fall leaves sprinkles) but an extra dab of frosting on the acorns to hold them in place. (There's a button link at the bottom for the Acorn Cookies. Use them to decorate cupcakes, cakes or dessert platters too ~ let your kids help make them!)
Fall MAPLE PECAN COOKIES w MAPLE ICING
Cookie Dough
2-1/2 cups all-purpose flour…………1 tsp baking soda
3/4 tsp salt………………………………1 TB cornstarch
1-1/2 tsp. ground cinnamon…………1/2 tsp. ground nutmeg
1/2 cup (8 TB) unsalted butter room temperature
1 cup dark brown sugar, packed…...1 large egg room temperature
1/2 cup pure maple syrup……………1 cup chopped pecans, almonds or walnuts
Maple Frosting:
3 TB unsalted butter, melted…………3 TB real maple syrup
1/2 tsp maple extract...........................1-1/2 cups powdered sugar
optional: up to 1/4 cup cornstarch, if needed for thickening
STREUSEL:
About 1 cup maple cookies (or Golden Oreos will work) ~ crushed to bits
3 TB melted butter...............................2 TB instant vanilla pudding mix
If you didn't find maple cookies, you can add 1/4 tsp. maple extract
I made Acorn cookies to put on top of each one, with the mini Maple cookies, a chocolate Hershey's Kiss, butterscotch chips and canned chocolate frosting. Button link to recipe below!
***
Preheat oven to 350°F. Line baking sheets with parchment paper & set aside.
Whisk together flour, baking soda, cornstarch salt, cinnamon and nutmeg in a medium bowl. Set aside.
Cream together butter and brown sugar in your electric mixer bowl for 1-2 minutes. Scrape down sides & paddle ~ add eggs & maple syrup & mix in.
Gradually add the dry ingredients into the wet ingredients, mixing on low just until the flour streaks are almost gone. Scrape sides & bottom of bowl with rubber scraper ~ then fold in the chopped pecans with rubber scraper (or wooden spoon).
Using a large cookie scoop, put cookie mound onto prepared baking sheet about 3” apart. (I do 3 horizontal rows of 3 staggered rows each. The reason I put them all on a pan first, is so I can adjust the size of any that need it). Roll each cookie mound into a ball with your hand ~ adjust all the balls so they’re equal in size. Flatten the tops very slightly.
Bake for 10-14 minutes or until the edges barely start to turn light tan. These cookies really don't turn brown, but they will crackle on top & puff up when they're just about ready. (The centers may still look a bit gooey, that's fine. They'll continue to bake outside of the oven on the baking sheet as they cool.) Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack. I pushed the 1/3-cup measure down into the center a little so the streusel would have a place to go (and I could put more in there).
Make the maple frosting:
In a small mixing bowl, whisk together the melted butter, maple syrup, maple extract, and powdered sugar until smooth. You want it to be thick, so the Acorn stick, so you may need to stir in some cornstarch too. Use a spoon to put a thick dab in the center of each cookie and spread around. Sprinkle the streusel generously over the frosting and push it in a little. Then dip the side of each acorn into the frosting and put it into the center of the frosting (push down a little so it sticks). The frosting should harden fairly quickly (or if it's humid, at least overnight)
Recipe is supposed to make 24 big cookies, but I seem to only get about 18.
Fall MAPLE PECAN COOKIES w MAPLE ICING
Cookie Dough
2-1/2 cups all-purpose flour…………1 tsp baking soda
3/4 tsp salt………………………………1 TB cornstarch
1-1/2 tsp. ground cinnamon…………1/2 tsp. ground nutmeg
1/2 cup (8 TB) unsalted butter room temperature
1 cup dark brown sugar, packed…...1 large egg room temperature
1/2 cup pure maple syrup……………1 cup chopped pecans, almonds or walnuts
Maple Frosting:
3 TB unsalted butter, melted…………3 TB real maple syrup
1/2 tsp maple extract...........................1-1/2 cups powdered sugar
optional: up to 1/4 cup cornstarch, if needed for thickening
STREUSEL:
About 1 cup maple cookies (or Golden Oreos will work) ~ crushed to bits
3 TB melted butter...............................2 TB instant vanilla pudding mix
If you didn't find maple cookies, you can add 1/4 tsp. maple extract
I made Acorn cookies to put on top of each one, with the mini Maple cookies, a chocolate Hershey's Kiss, butterscotch chips and canned chocolate frosting. Button link to recipe below!
***
Preheat oven to 350°F. Line baking sheets with parchment paper & set aside.
Whisk together flour, baking soda, cornstarch salt, cinnamon and nutmeg in a medium bowl. Set aside.
Cream together butter and brown sugar in your electric mixer bowl for 1-2 minutes. Scrape down sides & paddle ~ add eggs & maple syrup & mix in.
Gradually add the dry ingredients into the wet ingredients, mixing on low just until the flour streaks are almost gone. Scrape sides & bottom of bowl with rubber scraper ~ then fold in the chopped pecans with rubber scraper (or wooden spoon).
Using a large cookie scoop, put cookie mound onto prepared baking sheet about 3” apart. (I do 3 horizontal rows of 3 staggered rows each. The reason I put them all on a pan first, is so I can adjust the size of any that need it). Roll each cookie mound into a ball with your hand ~ adjust all the balls so they’re equal in size. Flatten the tops very slightly.
Bake for 10-14 minutes or until the edges barely start to turn light tan. These cookies really don't turn brown, but they will crackle on top & puff up when they're just about ready. (The centers may still look a bit gooey, that's fine. They'll continue to bake outside of the oven on the baking sheet as they cool.) Let the cookies cool for 5-10 minutes on the baking sheet and then transfer them to a cooling rack. I pushed the 1/3-cup measure down into the center a little so the streusel would have a place to go (and I could put more in there).
Make the maple frosting:
In a small mixing bowl, whisk together the melted butter, maple syrup, maple extract, and powdered sugar until smooth. You want it to be thick, so the Acorn stick, so you may need to stir in some cornstarch too. Use a spoon to put a thick dab in the center of each cookie and spread around. Sprinkle the streusel generously over the frosting and push it in a little. Then dip the side of each acorn into the frosting and put it into the center of the frosting (push down a little so it sticks). The frosting should harden fairly quickly (or if it's humid, at least overnight)
Recipe is supposed to make 24 big cookies, but I seem to only get about 18.
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