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February 2019

Cookie Recipes

Apple Cake Recipes

Lots O' Apple Cake The Pillsbury Cookbook

Lots O' Apple Cake The Pillsbury Cookbook Recipe
1 1/3 c All purpose flour 1 c Whole whear flour 1 1/4 c Sugar 2 ts Baking soda 1 ts Salt 1 t...

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MaplePecan Balls Recipe

MaplePecan Balls recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print MaplePecan Balls recipe  PDF



1/2 cup butter or margarine
at room temperature 1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon maple e tract
1 teaspoon vanilla e tract
1 1/2 cups all purpose flour
3/4 cup pecans finely chopped
24 pecan halves
powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars, baking powder, egg, maple e tract and vanilla e tract beat with an electric mi er until fluffy, scraping the sides of the bowl several times. With the mi er on low speed, gradually add the flour, beating just until blended. Stir in the pecans. Shape level measuring tablespoonfuls of dough into 1 1/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball. Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar. Penny Halsey (ATBN65B).

MaplePecan Balls recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
892 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print MaplePecan Balls recipe  PDF   Cookie recipes RSS   New

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1 ea Sweet red pepper medium si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 Salt 1 White pepper freshly groun Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pep...

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