Maple Pecan Toffee Meltaways

Recently, hubby and I celebrated our wedding anniversary. When we got married, we were in our senior year of college. A lot of attendees were college buddies so many gifts were modest but meaningful. As I sifted through all the gifts making a spreadsheet of people to send thank-you’s to, I found a bag of Mexican wedding cookies a girl had baked for us. I actually don’t think I had ever eaten them before then. They were so delicious that I ate them all right then and hubby never got to taste one. Heh. Perhaps that’s what inspired me to make these cookies. Holiday season really gets you feeling nostalgic.

We’ve been doing our darndest this year to fill ourselves with holiday spirit. The decorations are up, the candles have been burning, I have chocolates ready to go into an advent calendar, and the next step is cookies! Say hello to Maple Pecan Toffee Meltaways. They’re a basic meltaway/snowball/Mexican wedding cookie flavored with maple syrup and spices and filled with pecans and Heath bits. I’m so very happy with how they turned out and can’t wait for hubby to taste them. I already have my belly full *wide-eye emoji* oops.

Check out the recipe at the bottom!

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Maple Pecan Toffee Meltaways

Ingredients

• 1/2 cup pecans
• 1/2 cup Heath bits
• 1-3/4 cups all-purpose flour
• 1/4 tsp nutmeg
• 1/4 tsp all-spice
• 1/4 tsp salt
• 1 cup unsalted butter room temp.
• 1-1/2 cups powdered sugar
• 1 tsp maple extract
• 1/4 cup maple syrup

Instructions

1. Place the pecans and Heath bits in a food processor and pulse until finely chopped.

2. In a small bowl, combine the flour, nutmeg, all-spice and salt. Set aside.

3. In the bowl of a mixer with the paddle attached, beat together the butter and 1/2 cup powdered sugar. Add the maple extract and maple syrup and beat until combined. 

4. Gradually add the flour mixture and mix on low speed until combined. Mix in the pecans and Heath bits. 

5. Place in fridge for 30 minutes. Then pour the dough out onto a long piece of saran wrap and use it to roll your dough into a log. Wrap your dough log with saran wrap and place in fridge for another 30 minutes. 

6. Preheat oven to 350F and place your oven racks in the top and bottom thirds of your oven. Slice your log into about 1cm thick pieces. Place 1 inch apart on baking sheets fitted with silcone mats or parchment paper. Bake about 20 minutes until light golden brown. Let cool on the baking sheet for 5 minutes then let cool completely on a cooling rack. 

7. Once cooled, coat the cookies in the remaining cup of powdered sugar.