maple wafers
categories:  Cookies | Desserts | International   

Prepared: 2003-10-19

recipe from "the international cookie cookbook"

Ingredients:

• 3/4 cup pure maple syrup
• 10 tbsp. unsalted butter
• 1 cup all-purpose flour
• 2 1/2 tbsp granulated sugar
• 1/4 tsp. baking soda
• pinch of salt
• 1 large egg
• 1 1/4 tsp vanilla exrtact

Preparation:

• in a 2-quart saucepan, bring maple syrup to a boil over medium-high heat.
• boil, uncovered, for 4 minutes or until syryp is reduced to generous 1/2 cup.
• add butter and allow mixture to return to a boil.
• boil for 2 minutes longer.
• remove saucepan from heat and let stand until mixture cools to warm.
  
  
• preheat the oven to 375 degrees f.
• grease several baking sheets very generously.
• sift together flour, sugar, baking soda, and salt; set aside.
  
  
• using a large wooden spoon, vigoriously stir egg and then vanilla into the butter-maple mixture.
• add dry ingredients and stir until thoroughly incorporated; mixture will be fluid.
• drop batter neatly onto baking sheets by small rounded teaspoonfuls, spacing mounds about 3 1/2 inches apart.
• (do not crowd, as the wafers may run together)
  
  
• place in the oven and bake for 5 to 6 minutes, or until wafers are rimmed with light brown and golden in the middle.
• remove baking sheets from oven and let stand 1 minute.
• then, using a metal spatula, quickly transfer wafers to wire racks before they become brittle.
• let wafers stand until cooled completely.
• allow baking sheets to cool completely before reusing, and thoroughly grease between batches.

wafers may be stored in an airtight container for up to 1 week. freeze for longer storage

makes 40 servings