Tuesday, September 8, 2015

Maple Squares and Maple, Maple Pecan Cookies

I love the taste of Maple. I created a Maple cookie recipe for a local Holiday Cookie Baking Contest that I enter annually. I reposted it at the end of this new recipe. Here's another great taste of Maple in a Bar Cookie.

Shady Maple Farms
Certified Organic
Maple Chunks
Pure Maple Extract
(do not use Imitation Maple)

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Maple Squares

Batter ingredients:

12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder

Frosting Ingredients:

4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks

Batter directions:

In a Stand Mixer with a Paddle Attachment:
Brown Sugar
Granulated Sugar
Beat for 4 minutes.
Pure Maple Extract
Beat just until combined.

In a small bowl:
Baking Soda
Whisk well.
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.

Prepare the Frosting.

In a large bowl with an electric hand mixture:
Cream Cheese
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Pure Maple Extract, beat just until combined.
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.

Peace in the Kitchen:

This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)

I just found out that this recipe is a finalist in the contest.
The judging is Thursday November  7th. I'll have results and pictures from the contest.

I use a medium cookie scoop, 1 1/2 " in diameter

It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor

4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C  (3 sticks)  butter, softened
1 C milk
5 C flour
2 tsp  baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)

In a stand mixer:
brown sugar
white sugar
mix well
Add butter and mix until creamy
baking soda
baking powder
Continue mixing well

maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks

Refrigerate for 1 hour

Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.

Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.


Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand

Ice completely cooled cookies and sprinkle the tops with Maple Chunks.

Peace in the Kitchen!

Sorry that the color was off.
They look more like the top photograph, with Icing.

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