The recipe for today is an unassuming looking little bar cookie that packs a great flavor punch. A maple-flavored, walnut-filled cake is saturated with a maple-flavored glaze, making a very moist bar cookie.
The recipe is an old one, so uses both baking powder and baking soda, and the method of alternating the flour mixture and milk when adding them to the dry ingredients. I usually add half the flour mixture, all of the milk, and the last half of the flour mixture.
I think the flavor is enhanced if the walnuts are toasted, but the bars are still very good if they aren’t.
I do have one caution. When pouring the glaze over the baked bars, pour slowly and evenly. The glaze sinks into the cookie very quickly and cannot be spread out over the top if you miss a spot.
If you like maple flavor, I think that you will love this Christmas treat.
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs, at room temperature
1 t. maple extract
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. milk
1 c. chopped walnuts (preferably toasted)
1 2/3 c. sifted powdered sugar
2/3 c. milk
6 T. butter or margarine
1 t. maple extract
In a large mixing bowl, cream the butter or margarine and sugar together until fluffy. Beat in eggs and maple extract. In a small bowl, stir together the flour, baking powder, baking soda and salt. Stir into creamed mixture alternately with milk, mixing until well blended. Stir in the walnuts. Spread mixture in a greased 10x15-inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. While cookies are baking, combine powdered sugar, milk and butter or margarine in a medium saucepan. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from heat and add the maple extract. Set aside if cookies are not yet done. Remove cookies from oven and prick top all over with a fork. Slowly and evenly drizzle glaze over hot cookies. Cool cookies in pan on wire rack. Cut into bars. Makes about 48 cookies.
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