Type what you have

Ingredients

• ✓ maple extract
• confectioners' sugar
• milk
• butter
• walnut

Instructions

1. 1 Line a baking dish with plastic wrap.
2. 2 Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
3. 3 Heat in microwave on full power for 3 minutes.
4. 4 Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

By redsanurse

Ingredients

• ✓ maple extract
• butter
• brown sugar
• all-purpose flour
• toffee baking bit

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, about 15 minutes.

By MomsKitchen

Ingredients

• ✓ maple extract
• butter
• sugar
• brown sugar
• vanilla extract
• egg
• pecan
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
3. 3 Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.

By Carrie

Ingredients

• ✓ maple extract
• heavy cream
• blueberry
• natural sweetener
• vodka
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
2. 2 Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ maple extract
• butter
• brown sugar
• egg
• baking soda
• all-purpose flour
• baking powder
• black walnut

Instructions

1. 1 Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
2. 2 Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
3. 3 Preheat oven to 400 degrees F (205 degrees C).
4. 4 Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

By Lynda Rushing

Ingredients

• ✓ maple extract
• egg white
• cream of tartar
• granulated sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ maple extract
• butter
• brown sugar
• egg
• vanilla extract
• baking soda
• salt
• all-purpose flour
• pecan

Instructions

1. 1 In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
3. 3 Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

By Ingrid

Ingredients

• ✓ maple extract
• white chocolate chip
• sweetened condensed milk
• butter
• walnut

Instructions

1. 1 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. 2 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.
3. 3 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

By SHORECOOK

Ingredients

• ✓ maple extract
• milk
• sweetened condensed milk
• egg
• white sugar
• vanilla extract
• wheat nugget cereal
• barley nugget cereal

Instructions

1. 1 Combine milk, condensed milk, eggs, sugar, vanilla, maple extract and cereal in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.

By HAYWIRE

Ingredients

• ✓ maple extract
• white sugar
• evaporated milk
• butter
• miniature marshmallow
• white chocolate chip
• walnut
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

By Sara

Ingredients

• ✓ maple extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• butter
• egg
• coffee

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. 3 Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

By Brandon McCune

Ingredients

• ✓ maple extract
• pie crust
• brown sugar
• all-purpose flour
• maple syrup
• butter
• salt
• egg
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
3. 3 In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
4. 4 Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

By Donna

Ingredients

• ✓ maple extract
• pie crust
• butter
• margarine
• white sugar
• egg
• cornmeal
• white vinegar
• pecan

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
2. 2 In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
3. 3 Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

By David Robinson

Ingredients

• ✓ maple extract
• butter
• cream cheese
• coconut flour
• sucralose sweetener
• baking powder
• egg
• vanilla extract
• raspberry

Instructions

1. 1 Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
2. 2 Microwave on high until cake is cooked through, another 1 minute 20 seconds.

By Lynn Pritchett

Ingredients

• ✓ maple extract
• butter
• vegetable shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
3. 3 Bake until the crust is set and lightly browned, about 15 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

By SFRYMAN

Ingredients

• ✓ maple extract
• pecan
• white sugar
• salt
• white sugar
• maple syrup
• egg
• vanilla extract
• half-and-half
• sea salt

Instructions

1. 1 Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
2. 2 Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
3. 3 Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
4. 4 Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
5. 5 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

By livduran

Ingredients

• ✓ maple extract
• pie crust
• evaporated milk
• pumpkin
• white sugar
• egg
• maple syrup
• cinnamon
• salt
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

By KGeorge

Ingredients

• ✓ maple extract
• butter
• brown sugar
• egg
• evaporated milk
• all-purpose flour
• baking powder
• salt
• butter
• brown sugar
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
2. 2 In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
4. 4 To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

By dcbeck46

Ingredients

• ✓ maple extract
• butter
• peanut butter
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
2. 2 Melt the chocolate chips over low heat.
3. 3 Roll the dough into 1 inch balls. Dip into melted chocolate chips.
4. 4 Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
5. 5 Serve and enjoy.

By BECKE

Ingredients

• ✓ maple extract
• raisin
• water
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. 2 Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
3. 3 In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
4. 4 Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.

By jillybeans

Ingredients

• ✓ maple extract
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• bacon
• bittersweet chocolate chip

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
2. 2 Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.

By Mikey Tarts

Ingredients

• ✓ maple extract
• pie crust
• pumpkin puree
• brown sugar
• pumpkin pie spice
• cinnamon
• rum extract
• salt
• maple syrup
• all-purpose flour
• evaporated milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
2. 2 Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
3. 3 Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
4. 4 Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

By Naomi Boyko

Ingredients

• ✓ maple extract
• banana cake mix
• vanilla instant pudding mix
• egg
• water
• vegetable oil
• banana
• bacon
• confectioners' sugar
• milk
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
4. 4 While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
5. 5 Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
6. 6 Drizzle glaze over the cooled cake, then sprinkle with bacon.

By Maggie R

Ingredients

• ✓ maple extract
• apple
• white sugar
• cinnamon
• butter
• rolled oat
• all-purpose flour
• white sugar
• cinnamon
• butter
• cream cheese
• milk
• vanilla pudding mix
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
3. 3 To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
4. 4 To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
5. 5 After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.

By Sue S

Ingredients

• ✓ maple extract
• nutmeg
• clove
• salt
• baking soda
• cinnamon
• orange zest
• all-purpose flour
• orange extract
• vanilla extract
• molasses
• egg
• cream cheese
• butter
• butter
• white sugar
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
3. 3 Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Bobbie Susan

Ingredients

• ✓ maple extract
• short-grain white rice
• water
• milk
• white sugar
• nutmeg
• cinnamon
• clove
• butter

Instructions

1. 1 Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
2. 2 Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

By Yummy Lady

Ingredients

• ✓ maple extract
• walnut
• apple
• nutmeg
• salt
• cardamom
• baking soda
• baking powder
• cinnamon
• rolled oat
• whole wheat flour
• vanilla extract
• vegetable oil
• egg
• applesauce
• whole milk greek yogurt
• maple syrup
• apple cider

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. 2 Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

By Kim

Ingredients

• ✓ maple extract
• ✓ maple extract
• pecan
• heavy cream
• salt
• vanilla extract
• maple syrup
• powdered sugar
• butter
• cream cheese
• pecan
• buttermilk
• vanilla extract
• egg
• brown sugar
• maple syrup
• butter
• nutmeg
• baking soda
• salt
• flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
2. 2 Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
3. 3 Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
4. 4 Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
5. 5 To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

By Kim

Ingredients

• ✓ maple extract
• butter
• maple syrup
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• all-purpose flour
• baking powder
• chocolate chip

Instructions

1. 1 Place butter into a small light-colored saucepan over medium heat. Cook, swirling often, until small brown bits begin to stick to the bottom of the pan and the butter smells nutty, 8 to 10 minutes. Pour butter into a mixing bowl and allow to cool for 5 minutes.
2. 2 Add maple syrup and brown sugar to butter and stir to combine. Mix in vanilla extract, maple extract, cinnamon, nutmeg, and salt until combined. Add in flour and baking powder and mix until a smooth dough forms. Cover and place into the fridge for at least 2 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from fridge. Scoop out 1 tablespoon of dough and roll into a ball; place onto cookie sheet and flatten slightly. Scoop out 1/4 teaspoon of dough and roll into a small ball, then flatten into a circle shape; place on top of the 1 tablespoon ball of dough to form the 'snout' of the bear. Scoop out two 1/8 teaspoons of dough and roll into tiny balls; place on each side of the top of the cookie to make the ears. Set bear cookie on the prepared baking sheet. Continue rolling out and forming bear shapes until dough is used up. Space bear cookies about 1 inch apart on the baking sheet. Chill baking sheet into fridge for 20 minutes to allow cookies to firm up.
5. 5 Preheat the oven to 325 degrees F (165 degrees C).
6. 6 Remove baking sheet from fridge and place into the preheated oven. Bake until cookies are slightly browned on the bottom, 20 to 23 minutes. Allow cookies to cool on the sheet for a few minutes before removing to a wire rack to cool completely.
7. 7 Place chocolate chips into a small microwave-safe bowl or measuring cup and heat until melted, about 1 minute; stopping to stir every 30 seconds. Pour melted chocolate into a piping bag or a freezer bag, and snip a small hole on one of the corners. Pipe eyes and noses on the cookies. Allow chocolate to harden before serving. Keep extra cookies stored in an air-tight container.

By Kim

Ingredients

• ✓ maple extract
• rosemary flavored chocolate
• walnut
• semisweet chocolate chip
• salt
• baking soda
• baking powder
• raisin
• nut
• granola
• all-purpose flour
• orange liqueur
• lemon juice
• nutmeg
• cinnamon
• hot chocolate mix
• chestnut puree
• strawberry jam
• water
• instant coffee granules
• vanilla extract
• egg
• brown sugar
• sugar
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
2. 2 Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high.
3. 3 Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.

By Adina S