Maple month is almost over—and I have one more maple recipe to share. It comes from Pat Leuchtman of Heath, Massachusetts, a gardener and gourmet cook extraordinaire who blogs at Commonweeder. I’m proud to say that she’s a friend of mine.
Pat won a prize for her maple-walnut wafers at the 2010 Heath Fair. I love this fair, which takes place the third weekend in August each year.
It’s just big enough to offer lots of activities for fairgoers. The fair features music, sales stalls, fair food (once a year I HAVE to eat fried dough with maple cream), exhibitions of produce and art, and animals galore.
And it’s just small enough to offer fairgoers a chance to catch up with friends and neighbors.
Pat’s wafers took second place in the maple-confection category. She kindly sent me the recipe. A cross between a cookie and a candy, her sweets resemble pralines but are less overwhelmingly sweet.
Not having any walnuts on hand, I substituted pecans. The wafers disappeared with remarkable speed.
If some of your wafers have trouble coming off the cookie sheet (this happens, particularly if they are a little underdone!), roll them into little balls before putting them on the rack. They are delectable that way, too, even if they are less elegant looking than the wafers.
3/4 cup chopped walnuts (or pecans!)
1/4 cup (1/2 stick) sweet butter
1 cup maple sugar
2 tablespoons flour
1 tablespoon cream
Preheat the oven to 350 degrees.
Over medium-low heat combine all the ingredients in a saucepan. Stir until the butter has melted and your mixture resembles a batter. Remove the pan from the heat.
Line a cookie sheet with a silicone baking mat. Drop one scant teaspoonful of the batter on the sheet at a time, leaving lots of room between dollops. (The cookies will spread!) You will need to make 2 to 3 batches to use up all of your batter.
Bake the cookies until they are bubbly at the center and beginning to brown at the edges. Pat says this can happen in 3 to 4 minutes. My wafers took about 6 minutes, but I would still suggest checking your oven after 3 to 4 minutes.
Let the wafers cool for a few minutes; then gently remove them from the pan and let them cool completely on a rack.
Makes 24 to 30 wafers.