maple

• Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
• Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
• Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
• In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.

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• Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
• In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
• As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
• Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
• Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
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• Preheat oven at 325-degrees. In a large bowl, cream together the butter, shortening, and confectioners' sugar. Beat in the vanilla and maple flavor.
• In another bowl, sift together the flour, oats, pecans bits, and salt. Gradually combine with the wet mixture until it forms a cohesive mix.
• Clean off a space of counter or tear off a large piece of parchment paper. Dump the cookie dough out and form it a roughly 8x8 square. Use a bench knife or a pizza cutter to slice into squares about an inch in diameter.
• Transfer cookies to a parchment-lined cookie sheet. Add a little space between cookies, but they won't spread much.
• Bake for 14-17 minutes, until cookies are set and lightly browned. Transfer to a rack to cool.
• Once all the cookies are baked and at room temperature, set out another piece of parchment paper. Place the cookies there, close together.
• In a small bowl, mix together glaze ingredients, adding enough milk to create a dribbling consistency. Use a fork to dribble glaze or the back of a spoon to coat each one. Leave out for an hour or so to set, then seal in container at room temperature.
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• Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
• In a medium bowl, stir together the eggs, maple syrup, sour cream, vanilla, and butter. Set aside.
• In a large bowl, mix together the flour, Earl Grey tea, ginger, baking soda, and salt. Gradually stir in the egg mixture. Spread batter in the ready pan.
• Bake 45 to 50 minutes, until the middle passes the toothpick test. Cake will have risen a great deal. Cool in pan on wire rack for a few hours.
• Once the cake is room temperature, prepare the glaze. In a medium bowl, melt butter in microwave. Add confectioners' sugar, maple flavor, and two tablespoons milk. Stir until mixed and of spreadable thickness, adding more milk as necessary to loosen it or sugar to thicken.
• Spread glaze atop cake. To slice, lift up by foil and set on cutting board. Store slices in sealed container(s) at room temperature; keeps well for at least 2 days.
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• In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
• In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
• Cover dough and chill in fridge for at least two hours; overnight is fine.
• Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
• Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
• To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
• Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
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Blondies:

• Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees. Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
• In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the white chocolate chips and cookie pieces.
• Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the blondie layer cool completely. Place in fridge to speed the process along, if necessary.

Glaze:

• Combine glaze ingredients in bowl. Add enough milk to make the icing spreadable, not runny. Immediately dollop over blondies and smooth out. Quickly sprinkle on the reserved crumbs. Use fingers to gently press in.
• Place pan in fridge to set for hour or two. Use the foil to lift the blondies onto a cutting board for easy slicing. Store refrigerated in a sealed container, between wax paper layers.
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