Cool autumn days are perfect for rich, golden, maple flavored cookies. These cookies have a subtle maple flavor, which are enhanced with the taste of sweet dates and toasted pecans, then topped with a creamy maple flavored frosting.

Maple Pecan Drops

Ingredients:

Dough:

½ cup unsalted butter, room temperature

½ cup granulated sugar

3 tablespoons maple syrup

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup quick-cooking oats

½ cup toasted pecans, coarsely chopped

½ cup pitted dates, coarsely chopped

Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.

Maple Frosting:

2 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

2 tablespoons maple syrup

1½ cups confectioners (powdered) sugar

½ cup toasted pecans, finely chopped

Directions:

1. Preheat oven to 350 degrees F.  Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add maple syrup; beat until thoroughly mixed.  Add flour, baking soda, and salt; stir until well mixed. Add oats, pecans, and dates; stir until mixed.
   
   Bake:   
3. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 12 minutes or until edges are very lightly browned. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Maple Frosting:
4. In a small bowl, combine cream cheese, butter, maple syrup, and confectioner’s sugar; beat until smooth. Spread a small amount of frosting on each cooled cookie; sprinkle with finely chopped pecans.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
    
   Makes about 2 dozen cookies
   
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