Maple Cookies with Frosting
1 cup butter, softened
1 cup packed dark brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees F.  Grease cookie sheets.  
In a large bowl, cream the butter and brown sugar.  Add the egg, syrup and vanilla.  Mix until well blended.  Sift together the flour, salt, and baking soda.  Stir into mixture until well blended.  Shape into 1 inch balls and roll in sugar.  Place on cookie sheets about 2 inches apart and flatten slightly.  
Bake 8 to 10 minutes.  Let cool on wire rack.  Makes 60.  

Maple Frosting (optional)
1 cup powdered sugar
1/4 cup brown sugar
1/8 cup maple syrup
Add enough milk to make it spreadable. 

Maple Granola
(Makes about 7 cups)
¾ cup pecans
½ cup whole almonds
4 cups old-fashioned oatmeal
1 stick unsalted butter
1/3 cup maple syrup
¼ teaspoon salt
¾ cup chopped dates
½ cup dried blueberries or raisins
½ cup dries cherries

-Preheat oven to 375 degrees.
-Line a low, shallow pan with foil. Spread pecans and almonds on sheet and roast for 8-10 minutes. Transfer to cutting board, cool, and chop.
-Reduce heat to 300 degrees. Pour oats into a mound. Melt butter and mix with maple syrup and salt. Pour into oats and mix well. Spread evenly. Bake for 30 minutes or until golden in color, stirring with a spatula halfway through. Cool until crisp.
-Add nuts and remaining ingredients.  Store in airtight container for up to 1 month.

Maple Leaf Cookies
2 ½ cups flour
2 cups confectioner’s sugar
½ teaspoon salt
16 Tablespoons unsalted butter, cut into half-inch chunks
9 tablespoons maple syrup
2 large egg yolks
1 teaspoon vanilla extract
1/8 teaspoon maple extract
2 Tablespoons milk
¼ pecans, chopped and toasted

-In food processor, pulse flour, 1 cup confectioners’ sugar, and salt.
-Add butter and pulse until crumbly.
-Add 4 Tbsp syrup, egg yolks, maple extract, and milk. Process until dough forms.
-Cut in half and wrap in plastic. Refrigerate for 1 hour.
- Roll dough and chill 10 more minutes. Cut and bake on parchment covered cookie sheets at 350 degrees for 10-12 minutes.
-Cool completely.

-Microwave remaining 2 Tbsp butter in a small bowl.
-Add remaining 5 Tbsp syrup and 1 cup confectioners’ sugar. Whisk until smooth.
-Spread glaze on each cookie and sprinkle with chopped pecans.

Maple Salad Dressing
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup maple syrup

Dreamy Almond Bars
1 cup butter, softened
½ cup brown sugar
1 egg, at room temperature
3 cups flour

½ cup butter 
¾ cup pure maple syrup
½ cup brown sugar
¼ cup honey
¼ cup heavy cream
2 cups chopped almonds
1 teaspoon pure vanilla extract 

To Make the Crust : Lightly grease 10- by 15 jelly-roll pan.  Preheat oven to 375°F.
Cream the butter and sugar.  When light, beat in the egg.  Add flour, about ½ cup at a time.  Divide the dough into four pieces and put a piece in each quadrant of the pan. 
Push the dough into the pan with floured hands, forming a seamless crust.  Work it up the sides to the top of the rim.  Cover with plastic and chill for 15 minutes.  Poke the dough three or four times with a fork, then bake for 15 minutes.  Cool on a wire rack.  Mix a tiny amount of flour and water together to make a thick paste, and rub a little into the forked holes to close them up. 

To Make the Topping:  After the crust has cooled for about 20 minutes, melt the butter in a large saucepan.  Add the maple syrup, brown sugar, and honey and bring to a boil.  When it boils add the cream and bring back to a boil.  Boil for 2 minutes.  Quickly remove from heat and stir in the almonds and vanilla.  Spread evenly over the crust and bake for 20 minute; it will bubble and darken somewhat.  Cool thoroughly on a wire rack,  then cut into bars. 
Yield:  2 - 3 dozen bars
From the “Maple Syrup Cookbook”   by Ken Haedrich

Maple Walnut Spice Cookies
1 ½ c. flour
½ tsp. baking soda
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. salt 
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
¾ c. packed brown sugar
¼ c. butter, softened
2 tbsp. maple syrup
1 large egg

1 c. powdered sugar
2 tbsp. maple syrup
1 tbsp. milk
2 tsp. butter
½ c .finely chopped walnuts, toasted
-Preheat oven to 350 degrees.
-To prepare cookies – combine flour and the next 6 ingredients (through cloves) in medium bowl, stirring well with a wire whisk. 
-Place brown sugar and ¼ c. butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 min.)  Add 2 tablespoons syrup and egg; beat until well blended.  Beating at a low speed, gradually add flour mixture; beat just until combined. 
-  Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets.  Bake @ 350 degrees for 14 minutes or until lightly browned.  Cool on pans 5 minutes.  Remove from pan; cool completely on wire racks. 

To prepare frosting – combine powdered sugar, 2 tablespoons syrup, milk and 2 teaspoons butter; stirring with a whisk until smooth.  Spread frosting evenly over cooled cookies.  Working quickly – sprinkle cookies with nuts.   

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