Cook time: 13 minutes
Serving size: 28
Calories per serving: 158

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.

Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.

Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.

Cookies stay fresh covered at room temperature for up to 1 week.

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use 1 cup (200g) light brown sugar instead if needed.
Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick maple extract. You can find it in the baking aisle.
Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.
Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.

Source: sallysbakingaddiction.com

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Cook time: 10 minutes
Yield: ["2","2 Dozen"]
Serving size: 2
Calories per serving: 1,635

Cream butter, granulated sugar, and brown sugar together, until light and fluffy.

Add in maple syrup, vanilla extract, and egg; beat until well combined.

Sift dry ingredients together in a separate bowl, and slowly incorporate into the wet ingredients.

Chill dough for at least 1 hour.

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Mix cinnamon and sugar together in a small bowl.

Roll dough into about 1 1/2" balls, and the roll in cinnamon sugar. Place 2" apart on the baking sheet, and bake for 8-10 minutes, or until tops have cracked and the cookies are set.

Source: alattefood.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Serving size: 9
Calories per serving: 537

1. Preheat oven to 350 degrees and prepare a 9 inch square pan with non stick spray and parchment paper along the bottom and up above the sides.

2. Cream butter and sugar together until light and fluffy, about 3-4 minutes.

3. Mix in egg and maple extract.

4. Add flour, cornstarch and baking soda and mix until well combined.

5. Spread the dough evenly into the prepared pan. Bake for 18-20 minutes or until the edges are slightly golden.

6. Remove from oven and allow to cool in the pan.

7. When completely cool, use the parchment paper sticking above the pan edges to lift the bars out.

8. To make the icing, beat the cream cheese and butter together until smooth.

9. Add the powdered sugar and maple extract and mix until smooth.

10. Add water or milk as needed to get the right consistency.

11. Spread icing evenly onto bars, then sprinkle with toffee bits

12. Cut into squares and serve.

Source: lifeloveandsugar.com

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Yield: 6 rolls
Serving size: 6
Calories per serving: 548

For the rolls:

In a small saucepan over low-medium heat, cook together 3 tablespoons milk with 1/4 cup of flour, whisking constantly, until a thick paste forms. Remove and cool completely.

In a microwave safe bowl, heat together 3/4 cup whole milk with the sugar, maple syrup, and vanilla extract until it is about 110 degrees, or warm to the touch. Stir in the yeast, and set aside until puffy and bloomed.

In the bowl of your stand mixer, mix together the egg and softened butter, and then stir in the bloomed yeast mixture. Then add in 2 1/2 cups flour and the salt, and stir until a shaggy dough forms. Add in the cooked flour paste and begin to knead the dough.

Knead the dough with the dough hook for about 10 minutes or until the dough is soft and smooth. It should be still a little wet, and may stick to the bottom of your bowl slightly while kneading. Avoid adding too much flour, but you can add a bit more if it's just globbing entirely on the bottom of the bowl.

Scrape the dough into a ball, and cover the bowl with plastic wrap. Let the dough rise for about 30 minutes, or until it has almost doubled in size.

For the filling:

Stir together the softened butter and maple syrup until combined. In a small bowl, stir together the brown sugar, sugar, cinnamon, and salt until combined.

Roll out the risen dough into a large rectangle. It should be about 12-14 inches long. Spread the butter evenly over the entire dough, and sprinkle all of the sugar mixture on top. Use your rolling pin to gently press the mixture into the dough, and roll the dough into a tight log length-wise.

Slice the ends of the log off, and then slice the log into six even rolls. Place into a lightly greased pan, and cover with plastic wrap to let them rise for about 20 minutes, or until puffed.

Meanwhile, preheat your oven to 350 degrees. Bake the risen rolls for about 20-25 minutes, or until they are golden brown on top.

For the frosting

Beat together the sour cream, powdered sugar, maple extract, and salt until a thick, smooth frosting is formed. Spread generously on top of the rolls once they have cooled for about 10 minutes. Enjoy!

Source: dougheyed.com

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Yield: 32 squares
Serving size: 32
Calories per serving: 91

Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both the long sides. In a 4 quart saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close eye on things as the syrup will rise quite a lot as it boils. After 5 minutes, pour in the heavy cream; without stirring bring the mixture back to the boil (careful, it will rise again) and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes. As soon as the mixture reaches that temperature, remove the pan from the heat source. Add the butter to the pot but do not stir it in. Let the mixture cool for 8 minutes. Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, looses its sheen and starts to show signs of crystallization. Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours. Lift the fudge from the pan and cut into 36 squares with a sharp knife. Keep in a cool dry place in an airtight container for up to a few weeks.

Source: eviltwin.kitchen

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