Maple Wafers Recipes

MAPLE LEAF CREAM WAFERS

Steps:

• In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.
• Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
• In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.

VANILLA WAFERS

Steps:

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

MAPLE WAFERS

Steps:

• Preheat oven to 350 degrees.
• In a bowl blend the melted butter, shortening, sugar, egg and flavouring together.
• Measure flour, cream of tartar, soda and salt into a bowl, stir to blend thoroughly.
• Add the dry ingredients gradually to the butter mixture.
• Mix well. Drop by teaspoonfuls onto lightly greased baking sheets.
• Wet bottom of a drinking glass and press down on cookie batter to flatten into a thin wafer.
• Place onto baking sheet and bake for 8 - 10 minutes.
• These little cookies may be put together in pairs with icing if desired.

MAPLE-BROWN-BUTTER DESSERT WAFFLES

Steps:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
• In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
• Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
• Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.

SWEET MAPLE PARFAITS

Steps:

• Microwave nuts, 2 Tbsp. syrup and butter in microwaveable bowl on HIGH 2 min., stirring every 30 sec. Spread onto large sheet of foil; cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Add 1/4 cup of the remaining syrup; mix well. Stir in 1 cup COOL WHIP.
• Spoon 1/3 of the wafer crumbs evenly into 6 dessert dishes; top with layers of half each of the pudding mixture and remaining COOL WHIP. Sprinkle with remaining wafer crumbs. Repeat layers of pudding and COOL WHIP; top with nuts.
• Refrigerate 1 hour. Drizzle remaining syrup over parfaits just before serving.

MAPLE-PECAN BOURBON BALLS

Steps:

• In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
• Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
• Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
• Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.