Maple-Pecan Drops

Maple is one of those flavors that simply must be a part of the autumn baking ritual- it virtually screams (but in a pleasant way) homey, cozy comfort. These cookies get a double shot of the good (read: pure) stuff in both the cookie and the frosting, however, if you don't have pure maple syrup on hand, or want to keep things under budget, you can substitute some Log Cabin with tasty results. ;)

Maple-Pecan Drops

adapted from The Cookie Bible

1/2 c. (1 stick) butter, room temperature

1/2 c. granulated sugar

3 Tbs. pure maple syrup

1 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. quick oats (if you have old-fashioned, throw them in your food processor and pulse a few times before adding)

1/2 c. coarsely chopped pecans, toasted

1/4 c. raisins, currants, or chopped pitted dates

Frosting

2 oz. cream cheese, room temperature

2 Tbs. butter, room temperature

2 Tbs. pure maple syrup

1 1/2 c. sifted powdered sugar

1/3 c. finely chopped pecans, toasted

Preheat oven to 350 F. Combine flour, soda, and salt in small bowl and set aside.

Beat butter and sugar in bowl of standing mixer fitted with a paddle attachment on medium speed until creamy, about 1-2 minutes. Beat in maple syrup. With the mixer on low, gradually mix in flour mixture, then oats. By hand fold in pecans and raisins.

Drop dough by rounded tablespoonfuls 2" apart onto cookie sheet lined with a silicone mat or parchment paper. Bake 10-12 minutes, or until edges are lightly browned. Let cool 5 minutes on cookie sheet before transferring to cooling rack to cool completely.

For Frosting:

Beat cream cheese and butter in small bowl with electric mixer until smooth. Beat in maple syrup and gradually beat in sifted powdered sugar until smooth. Spread frosting over cooled cookies. Top with a sprinkle of chopped pecans.