Buttery Salted Maple Praline Cookies
Serves: 26 - 30 cookies
  • For Toasted Pecans:
  • 1 cup finely chopped pecans
  • 2 Tbl. Minerva Dairy Maple Syrup Amish Roll Butter
  • Cookie Dough:
  • 2¼ cups flour
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • 1 (8 oz.) round of Minerva Dairy Maple Butter, softened (or 2 sticks, or 1 cup)
  • ¼ cup regular sugar
  • ¾ cup dark brown sugar, packed
  • 1 (3.4 oz.) box french vanilla instant pudding mix
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. creamy butter extract
  • 1½ Tbl. Buttershots Liqueur
  • For Creamy Icing:
  • 2 cups powdered sugar
  • 2 Tbl. softened Minerva Dairy Maple Butter, (1/2 oz.)
  • 3 - 4 Tbl. milk
  • 1 Tbl. molasses
  • 1 tsp. vanilla extract
  • ½ tsp. creamy butter extract
  • (rest of toasted pecans - ¼ cup)
  • kosher salt
  1. To Toast Pecans: In medium bowl, add finely chopped pecans and 2 Tbl. of Maple Butter. Microwave on High for 25- 30 seconds until butter has melted. Remove, stir well, pour onto baking sheet, and bake in preheated 350º F oven for 10 minutes, stirring several times. Set aside to cool stirring a few more times.
  2. For Cookies: In mixing bowl, cream butter and sugars. Mix in pudding mix just until blended. Mix in eggs, extracts and liqueur. Blend in flour and ¾ cup of the toasted pecans. (*Reserve the rest - ¼ cup - for topping later.) Cover and chill for at least 1 hour or overnight.
  3. When chilled, place large, walnut-sized balls of dough onto ungreased baking sheets. Flatten each a little with the palm of your hand. Sprinkle each lightly with Kosher or sea salt. I prefer the size of Kosher salt for these.
  4. Bake in preheated oven for 11-12 minutes until edges are golden browned. Cookies will be very soft. Remove to a cooling rack to firm up.
  5. When cool, dip tops in glaze and sprinkle each immediately after you've dipped, with reserved toasted pecans. let set, then sprinkle with a little more salt just before serving.
  6. For Creamy Icing: Add ingredients to a medium bowl adding about 3 Tbl. milk to start. Whisk until it becomes a thick frosting. Add more milk to thin just a little until creamy but not thin like a glaze. glaze.
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2017/10/03/buttery-salted-maple-praline-cookies/