This cookie takes some time to make, but is delicious. It consists of a sugar-type cookie with a peanut brittle-like topping, only made with maple syrup and almonds, rather than corn syrup and peanuts. Make the brittle and the cookie dough the night before to speed the process for the next day.
Ingredients: 1/2 cup maple syrup, 3 tablespoons butter, 1/3 cup almonds, chopped, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2/3 cup butter,softened, 1 cup granulated sugar, 2 eggs, beaten.
In a saucepan, heat maple syrup and butter (3 T) over medium heat, stirring until butter is melted. Add almonds and increase heat to high, stirring occasionally, about 10 minutes. Pour into a small cake pan and allow to harden in refrigerator for an hour or ovenight. Before ready to use, break into pieces in pan, then transfer to food processor to break into fine pieces.
Sift together flour, baking powder, and salt; set aside. In large bowl, cream butter (2/3 cup) with sugar. Add eggs and sifted dry ingredients, mixing well to obtain a smooth dough. Cover and chill at least 2 hours or overnight.
Preheat oven to 375 degrees. Grease baking sheets or line with parchment paper. Divide dough in half and roll a portion at a time on lightly floured surface, about 1/4 inch thick. Using cookie cutter(s) dipped in flour, cut out shapes and transfer to prepared baking sheets. Sprinkle generous amounts of brittle over each cookie.
Bake in preheated 375 degree oven for 8 minutes or until lightly browned. Remove from oven and allow to cool on sheet for 2 minutes before transferring to cooling racks.
Makes 2 1/2 - 3 dozen cookies.
"Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.