Best 6 Maple Meltaways Recipes

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Indulge in the melt-in-your-mouth goodness of Maple Meltaways, a classic confection that combines the sweet and nutty flavors of maple with the delicate texture of shortbread. This delightful treat is perfect for any occasion, whether it's a holiday gathering, a special celebration, or simply a sweet treat to enjoy with a cup of tea or coffee.

These cookies are incredibly easy to make, requiring just a few simple ingredients and minimal effort. With variations like Chocolate Meltaways and Cranberry Maple Meltaways, there's a flavor combination to suit every palate. The Maple Meltaways are the classic version, offering a perfect balance of maple and shortbread flavors. The Chocolate Meltaways add a rich, decadent touch, while the Cranberry Maple Meltaways introduce a tart and tangy twist. No matter which variation you choose, you're sure to be delighted by the melt-away texture and irresistible flavors of these cookies. So gather your ingredients, preheat your oven, and let's embark on a sweet journey together!

Let's cook with our recipes!

MAPLE MELTAWAYS



Maple Meltaways image

These are one of my favorite cookies. They just melt in your mouth, so yummy! I like to have them on hand for any occassion.

Provided by Vseward Chef-V

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 6

2 cups flour
3/4 cup sugar
1 1/2 teaspoons maple extract
1 cup butter, softened
1/4 teaspoon salt
36 pecan halves

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.

Nutrition Facts : Calories 96.8, Fat 6.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 52.6, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.9

MAPLE MELTAWAYS



Maple Meltaways image

A pretty cookie with a mellow Maple flavour, perfect for your Christmas trays. I am posting this recipe for safe keeping. Of all the cookies my dear Aunt made for Christmas, this has been my favourite for many years.

Provided by Chef Dee

Categories     Dessert

Time 12m

Yield 4 doz

Number Of Ingredients 7

1/2 cup margarine
1/2 cup butter
3/4 cup sugar
1 1/2 teaspoons maple extract
2 cups flour
1/4 teaspoon salt
2/3 cup pecan halves

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.

Nutrition Facts : Calories 896.9, Fat 58.2, SaturatedFat 19.6, Cholesterol 61, Sodium 576.1, Carbohydrate 88.8, Fiber 3.3, Sugar 39.3, Protein 8.5

MAPLE CREAM MELTAWAYS



maple cream meltaways image

my daughter loves these! I make them once a year just for her!

Provided by Cindi Eads

Categories     Cookies

Time 25m

Number Of Ingredients 9

1 c butter softened
1/3 c heavy whipping cream
2 c flour
FILLING
1/2 c butter, softened
1 1/2 c confectioners sugar
1-2 tsp real maple flavoring/extract
1/2 pkg cream cheese, softened (optional) i make it with and without.
red & green food coloring (for christmas)

Steps:

  • 1. Combine butter, cream ,flour. mix well, cover and refrigerate for 1-2 hrs. or til dough is easy to handle.
  • 2. remove about 1/3 chilled dough, let sit at room temp for about 10 min. then roll out on floured surface 1 /8 in. thick and cut w/1 1/2 " round cookie cutter (or you may use a design if you want).
  • 3. place cutout in plate filled with sugar, turn to coat and put on ungreased cookie sheet and prick w/fork a few times. bake 375 for 7-10 minutes remove and cool.
  • 4. for filling: cream butter & confectioners sugar and add maple flavoring/extract. if making with cream cheese, add that to ingredients and tint w/food coloring (if for Christmas)then just cover 1/2 cookie with filling and top with other half.
  • 5. Note: these cookies are like layers of pastry. be gentle when frosting them and enjoy!

MAPLE-BACON MELTAWAYS



Maple-Bacon Meltaways image

Delicious salty bacon is the secret ingredient in this addictive treat...I dare you to eat just one.

Provided by Veronica Callaghan @citycat

Categories     Cookies

Number Of Ingredients 9

1 1/2 cup(s) all purpose flour
1/2 cup(s) brown sugar, firmly packed, divided
1 teaspoon(s) baking powder
3 tablespoon(s) pure maple syrup, divided
1/2 teaspoon(s) kosher salt
1 cup(s) butter
8 slice(s) applewood smoked bacon, cooked until crispy then crumbled or small diced
2 cup(s) confectioners' sugar
1 teaspoon(s) pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper or lightly spray with cooking spray.
  • To prepare the shortbread mix, the flour, 1/4 cup of brown sugar, baking powder, 1 tablespoon maple syrup and salt in a large bowl. Add 1/2 cup of the butter and using a pastry blender or fork, combine the mixture well until it resembles coarse meal. Press the mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven until lightly browned about 15-20 minutes. Sprinkle the crumbled bacon in an even layer over the shortbread crust.
  • To prepare the maple glaze, melt the remaining 1/2 cup of butter over medium heat in a medium sized saucepan. Whisk in the remaining 2 tablespoons of maple syrup, the confectioner's sugar, the remaining brown sugar and the vanilla until smooth. Bring to a boil, stirring constantly. Let boil for one minute.
  • Pour the glaze over the bacon and shortbread crust, spreading with a spatula or knife. Allow to cool to room temperature before cutting into squares.

PECAN MELTAWAYS



Pecan Meltaways image

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

FRUITY MELTAWAYS



Fruity Meltaways image

Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners' sugar for a pretty pastel finish.

Provided by Sohla El-Waylly

Time 2h30m

Yield 60 to 70 cookies

Number Of Ingredients 9

12 tablespoons/170 grams unsalted butter, at room temperature
1/2 cup/62 grams confectioners' sugar
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
3 tablespoons/20 grams finely ground freeze-dried fruit, such as cherries, blueberries, strawberries, peaches or mangoes
1 3/4 cups/224 grams all-purpose flour
3/4 cup/93 grams confectioners' sugar
3 tablespoons/20 grams finely ground freeze-dried fruit

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.

Tips:

  • For best results, use unsalted butter at room temperature.
  • Make sure to cream the butter and sugar together until light and fluffy.
  • Chill the dough for at least 30 minutes before baking.
  • The cookies are done when the edges are just starting to brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These maple meltaways are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy with a sweet and buttery maple flavor. The cookies are also gluten-free and can be made ahead of time, making them a great option for busy families.

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