Maple Meltaways Recipes

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.

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper or lightly spray with cooking spray.
• To prepare the shortbread mix, the flour, 1/4 cup of brown sugar, baking powder, 1 tablespoon maple syrup and salt in a large bowl. Add 1/2 cup of the butter and using a pastry blender or fork, combine the mixture well until it resembles coarse meal. Press the mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven until lightly browned about 15-20 minutes. Sprinkle the crumbled bacon in an even layer over the shortbread crust.
• To prepare the maple glaze, melt the remaining 1/2 cup of butter over medium heat in a medium sized saucepan. Whisk in the remaining 2 tablespoons of maple syrup, the confectioner's sugar, the remaining brown sugar and the vanilla until smooth. Bring to a boil, stirring constantly. Let boil for one minute.
• Pour the glaze over the bacon and shortbread crust, spreading with a spatula or knife. Allow to cool to room temperature before cutting into squares.

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.

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!

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper.
• Beat butter, icing sugar and vanilla until creamy.
• In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
• Stir in toffee bits and remaining flour mixture.
• Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
• Bake in preheated oven for about 15 minutes or until lightly golden.
• Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.