Food recipes
Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting
Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting Ingredients: butter, without salt sugars, granulated syrup, maple, canadian wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, ta...
Maple Pecan Oatmeal Drops with Maple Cream Cheese Frosting
Ingredients:
butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
nuts, pecans
cranberries, dried, sweetened
cheese, parmesan, hard
butter, without salt
syrup, maple, canadian
sugars, powdered
nuts, pecans
Directions:
Preheat oven to 350*F.
Cream the butter and sugar with an electric mixer on medium speed until creamy.
Blend in the maple syrup.
Combine the flour, baking soda, and salt; gradually add to the butter mixture.
With the mixer on low speed, stir in the oats, pecans, and dates.
Drop dough by rounded Tbsp.
2" apart onto ungreased cookie sheets.
Bake for 12 minutes, or until light golden brown.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
FROSTING: Cream together the butter and cream cheese until smooth; blend in the maple syrup.
Gradually beat in the powdered sugar until smooth and spreadable.
Frost tops of cooled cookies; sprinkle with finely toasted pecans.
Ingredients:
butter, without salt
sugars, granulated
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
nuts, pecans
cranberries, dried, sweetened
cheese, parmesan, hard
butter, without salt
syrup, maple, canadian
sugars, powdered
nuts, pecans
Directions:
Preheat oven to 350*F.
Cream the butter and sugar with an electric mixer on medium speed until creamy.
Blend in the maple syrup.
Combine the flour, baking soda, and salt; gradually add to the butter mixture.
With the mixer on low speed, stir in the oats, pecans, and dates.
Drop dough by rounded Tbsp.
2" apart onto ungreased cookie sheets.
Bake for 12 minutes, or until light golden brown.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
FROSTING: Cream together the butter and cream cheese until smooth; blend in the maple syrup.
Gradually beat in the powdered sugar until smooth and spreadable.
Frost tops of cooled cookies; sprinkle with finely toasted pecans.