Topping
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
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
Frosting
1 c. powdered sugar
2 tbsp. maple syrup
1 tbsp. milk
2 tsp. butter
½ c .finely chopped walnuts, toasted
Directions
-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.