Maple Cream Meltaways Food

MAPLE MELTAWAYS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, measure all but pecans. Mix on low until blended. Increase speed to medium, beat until light and fluffy.
• Drop by rounded teaspoons 1 inch apart on ungreased cookie sheet.
• Gently press 1 pecan half on each. Bake 12 minutes or until lightly browned. Cool.
• slightly. Remove to wire rack. Store in tightly covered container for up to.
• 2 weeks. Makes 36 cookies.

MAPLE CREAM MELTAWAYS

Steps:

• 1. Combine butter, cream ,flour. mix well, cover and refrigerate for 1-2 hrs. or til dough is easy to handle.
• 2. remove about 1/3 chilled dough, let sit at room temp for about 10 min. then roll out on floured surface 1 /8 in. thick and cut w/1 1/2 " round cookie cutter (or you may use a design if you want).
• 3. place cutout in plate filled with sugar, turn to coat and put on ungreased cookie sheet and prick w/fork a few times. bake 375 for 7-10 minutes remove and cool.
• 4. for filling: cream butter & confectioners sugar and add maple flavoring/extract. if making with cream cheese, add that to ingredients and tint w/food coloring (if for Christmas)then just cover 1/2 cookie with filling and top with other half.
• 5. Note: these cookies are like layers of pastry. be gentle when frosting them and enjoy!

MAPLE MELTAWAYS

Steps:

• Beat the margarine, sugar and extract together.
• In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy.
• Roll into 1-inch balls and place on a sprayed cookie sheet.
• Gently press a pecan half onto each cookie.
• Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks.
• Keeps 2 weeks in a covered tin, and freezes well.
• Note: This recipe does not call for eggs.

BUTTER MELTAWAYS

Steps:

• In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.

MAPLE CREAM

Steps:

• Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
• Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.