Maple Nut Date Cookies Recipes

QUEBEC MAPLE DATE COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
• Add the dates and mix well.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 1 minute. Add the maple syrup and egg replacer, and mix for about 1 minute, scraping down the sides of the bowl. It won't come together completely until you add the dry ingredients, so do not fret!
• Add the flour mixture and mix on low speed until well incorporated, about 30 seconds.
• Drop by heaping teaspoons onto the baking sheets and bake for 14 minutes in the center of the oven, or until lightly golden. Let cool on the baking sheets for about 10 minutes before transferring to a cooling rack.

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 DATE BARS

Steps:

• Preheat oven to 400 degrees.
• Combine dates, water, and maple syrup in a heavy saucepan on medium heat.
• Bring to a boil and cook about 12 minutes, stirring frequently, until most of the liquid is absorbed and it looks like jam. Stir in the rind and remove from heat to cool completely.
• Cream the sugar and butter with a mixer at medium speed until smooth. Combine flour, oats, baking soda, and salt, then stir into sugar mixture. (It will become crumbly) Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture on top, then sprinkle with remaining flour mixture. Bake 20 minutes or until golden brown. Cool completely in pan on a wire rack.