Maple Cream Meltaways Recipes

Steps:

• 1. Preheat oven to 375 F. Mix all ingredients at room temperature to make a stiff dough. Roll into ball form, pressuring down to flatten with bottom of a glass. Bake 8 to 10 minutes until golden brown.
• 2. Note: You may add any extract to change flavor. Pecans, raisins or chocolate chips can also be added. Makes approximately 3 dozen.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

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:

• 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:

• 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.

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.