Time 10m Yield 10 Number Of Ingredients 8 Steps:
Add all the ingredients to a food processor and mix until it forms a thick dough. Roll the dough into 12 balls. Roll the balls in shredded coconut, if desired. Store in the fridge or freezer in a sealed container. I like them best stored in the freezer. They don’t freeze solid so you can pop one out and enjoy right away.
Yield 30 Number Of Ingredients 6 Steps:
Combine the butter, peanut butter, confectioners’ sugar, vanilla and maple flavoring. Cream well and knead well. Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips. Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
Time 1h Yield about 13 dozen. Number Of Ingredients 9 Steps:
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners’ sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Time 40m Yield 8 Number Of Ingredients 14 Steps:
Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside. In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Time 22m Yield 48 balls Number Of Ingredients 7 Steps:
Set oven to 375 degrees. Prepare an ungreased cookie sheet. Cream butter, sugar and maple extract until fluffy. Sift together flour and salt. Add to the creamed mixture; mix well. Stir in walnuts. Shape dough into 1-inch balls. Place on cookie sheet. Bake for 12-15 minutes. Immediately remove with spatula. When still warm, but cool enough to handle, roll baked cookies in powdered sugar.
Time 25m Yield 6 dozen, 72 serving(s) Number Of Ingredients 6 Steps:
In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts. Gradually beat in confectioners’ sugar. Roll into 1-inch balls. Keep refrigerated until ready to dip. In heavy saucepan or double broiler, over low heat, melt chocolate. Dip balls into chocolate. Place on wax paper lined baking sheet until set. Store leftovers covered in refrigerator. Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.
Time 25m Yield about 3-1/2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners’ sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.
Time 30m Yield 48 Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, 1 cup confectioners’ sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets. Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners’ sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.
