Sorry for the bad picture! My digital camera is a little special, by which I mean bad.
These were for my friend Jessica. I thought she would like something that looks pretty and tastes interesting. The cookies have pecans, maple and white chocolate chips in them. They are good with or without icing.
The recipe didn't specify light or dark brown sugar, so I used the dark I had lying around. It made it a little more difficult to see how baked the cookies were.
I'm also pretty sure the maple flavoring I used was a little old. It tasted strong enough, but was very dark and thick. This made the icing darker too, I think. The magazine I got the recipe from had much lighter, almost white, icing.
I also opted for white chocolate chips, rather than vanilla chips. I couldn't find the vanilla.
Things I liked:
- New flavor to try: maple. Delicious
- Nice over-night project. Make the cookies one afternoon and wait to ice the next morning.
- Baking time and how well baked. Most of the time, I have to undercook in my oven, but these took at least a minute over the minimum time
RECIPES USED
White Chocolate Chip Maple Cookies
1 cup shortening 1/2 cup butter (softened) 2 cups packed brown sugar 2 eggs
1 tsp. vanilla extract 1 tsp. maple flavoring 3 cups all-purpose flour
2 tsps baking soda 2 cups white chocolate chips 1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit.
Cream shortening, butter and brown sugar. Add eggs, one at a time, beating well. Beat in vanilla and maple flavorings. Gradually add flour and baking soda.
Stir in white chocolate chips and pecans. Using a rubber spatula may be best for this part.
Drop rounded tablespoonfuls about 2 inches apart, on ungreased baking sheet. Bake for 8-11 minutes, until "golden brown" or firm.
Cool for 2-5 minutes on sheet, then transfer to wire racks with a spatula.
Maple Frosting (and Topping)
1/4 cup butter (softened) 4 cups confectioner's sugar 1 tsp maple flavoring
4-6 tbsps milk pecan halves
Cream butter and confectioner's sugar. This will be thick. Beat in maple flavoring.
Add milk, one tbsp at a time, to reach spreading consistency.
Frost cookies after they have cooled.
Top with pecan half.
Allow to sit to harden frosting for at least two hours.
1 cup shortening 1/2 cup butter (softened) 2 cups packed brown sugar 2 eggs
1 tsp. vanilla extract 1 tsp. maple flavoring 3 cups all-purpose flour
2 tsps baking soda 2 cups white chocolate chips 1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit.
Cream shortening, butter and brown sugar. Add eggs, one at a time, beating well. Beat in vanilla and maple flavorings. Gradually add flour and baking soda.
Stir in white chocolate chips and pecans. Using a rubber spatula may be best for this part.
Drop rounded tablespoonfuls about 2 inches apart, on ungreased baking sheet. Bake for 8-11 minutes, until "golden brown" or firm.
Cool for 2-5 minutes on sheet, then transfer to wire racks with a spatula.
Maple Frosting (and Topping)
1/4 cup butter (softened) 4 cups confectioner's sugar 1 tsp maple flavoring
4-6 tbsps milk pecan halves
Cream butter and confectioner's sugar. This will be thick. Beat in maple flavoring.
Add milk, one tbsp at a time, to reach spreading consistency.
Frost cookies after they have cooled.
Top with pecan half.
Allow to sit to harden frosting for at least two hours.
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