Maple Nut Cookies Food

VERMONT MAPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

MAPLE NUT CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together flour, baking powder, salt and allspice until blended; set aside. In large bowl, beat melted butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and creamy. Add egg and 1 teaspoon maple flavoring; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in nuts and chocolate chunks.
• Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 1 inch apart. Bake 9 to 11 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks.
• In medium bowl, stir together half-and-half, 2 tablespoons butter, the corn syrup, 1 teaspoon maple flavoring and 1/4 cup powdered sugar until blended and smooth. Slowly stir in 1 1/2 cups powdered sugar until blended. If necessary, stir in remaining 1/4 cup powdered sugar, 1 tablespoon at a time, until smooth and desired spreading consistency. For each cookie, spread about 1 1/2 teaspoons frosting almost to edge; let stand until set. Store in airtight container.

MAPLE-NUT COOKIES WITH MAPLE ICING

Steps:

• Heat oven to 350°F. In 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix icing ingredients until smooth; drizzle over cookies.

MAPLE NUT COOKIES

Steps:

• 1. Using a mixer cream together sugars with butter and crisco.
• 2. Add eggs one at a time
• 3. Toss in the extracts-soda and buttermilk powder with salt. Add in Flour and beat until mixed well. Refrigerate covered about 1 hour.
• 4. Roll large walnut size balls.Bake 350 F for about 10-11 min. May look slightly not cooked all the way-this is good. Leave cool on sheet pan a few minutes. Transfer to wire rack to cool completely.
• 5. Mix icing ingredients and beat well to fluffier. Top each cookie and decorate with a walnut

MAPLE NUT DATE COOKIES

Steps:

• In a large bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup (mixture will appear curdled). Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in dates, pecans and coconut. Cover and refrigerate for 2 hours or until easy to handle., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks., In a small bowl, cream butter and sugar until light and fluffy. Beat in the cream, syrup, vanilla and maple flavoring until smooth. Frost cooled cookies.

MAPLE-PECAN COOKIES

Steps:

• Preheat the oven to 325 F.
• Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
• Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
• Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.

MAPLE NUT GRANOLA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.
• Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.
• Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.
• Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.

MAPLE-NUT RUGELACH COOKIES

Steps:

• Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
• Beat in flour just until blended.
• Shape into ball and refrigerate about 2 hours.
• Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
• Preheat oven to 350°. Grease 2 large baking sheets.
• Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
• Trim dough to form a 10-inch circle.
• Spread half of walnut mixture evenly over dough.
• Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
• Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
• Place on baking sheet, point side down.
• Repeat with remaining half of dough.
• Lightly beat egg white with water, and brush over cookies.
• Sprinkle with sugar.
• Bake 15-20 minutes or until lightly browned.

MAPLE NUT COOKIES

Steps:

• Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
• In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
• Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
• Fold in the almonds.
• Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.