Best 7 Maple Meltaways Recipes

MAPLE MELTAWAYS

Steps:

• Beat the margarine, sugar and extract together.
• In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy.
• Roll into 1-inch balls and place on a sprayed cookie sheet.
• Gently press a pecan half onto each cookie.
• Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks.
• Keeps 2 weeks in a covered tin, and freezes well.
• Note: This recipe does not call for eggs.

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
• Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
• Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
• Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

MAPLE MELTAWAYS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, measure all but pecans. Mix on low until blended. Increase speed to medium, beat until light and fluffy.
• Drop by rounded teaspoons 1 inch apart on ungreased cookie sheet.
• Gently press 1 pecan half on each. Bake 12 minutes or until lightly browned. Cool.
• slightly. Remove to wire rack. Store in tightly covered container for up to.
• 2 weeks. Makes 36 cookies.

MAPLE MELTAWAYS

Steps:

• Measure ingredients into large bowl. Mix on low speed until blended, then medium speed until light and fluffy.
• Roll dough into 1 inch round balls, then place a pecan half on top of ball gently. Bake at 350 degrees F (180 degrees C) on ungreased cookie sheet for 12 minutes. Cool slightly on cookie sheet.

PEPPERMINT MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

FRUITY MELTAWAYS

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
• Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
• Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
• Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
• While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.

MAPLE MELTAWAYS

Steps:

• Measure ingredients into large bowl. Mix on low speed until blended, then medium speed until light and fluffy.
• Roll dough into 1 inch round balls, then place a pecan half on top of ball gently. Bake at 350 degrees F (180 degrees C) on ungreased cookie sheet for 12 minutes. Cool slightly on cookie sheet.