Wednesday, May 5, 2010
Cookie Recipe #123 - Macadamia-Maple Sticky Bars
You will need a wet-nap when you finish eating one of these bars. Toasting the macadamia nuts gives a superb nutty flavor in every bite.
Ingredients: 1/2 cup plus 6 tablespoons (1 3/4 sticks) butter, room temperature, 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cups coarsely chopped toasted macadamia nuts, 1/4 cup plus 3 tablespoons packed light brown sugar, 2 teaspoons pure maple syrup, 1/4 cup finely chopped candied ginger (I didn't use this but I'm sure it would give added flavor), 1/4 cup plus 1 1/2 teaspoons maple sugar, 2 tablespoons light corn syrup, 3 tablespoons heavy cream.
Instructions: Butter an 8-inch square baking pan; line with parchment paper, allowing a 2-inch overhang on two sides. Butter lining (not overhang).
In small saucepan heat 1 teaspoon olive oil over medium heat. Add the macadamia nuts and cook until browned, stirring constantly; cool. Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
Put 1/2 cup butter and 1/4 cup brown sugar into large mixing bowl; mix until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes.
Preheat oven to 350 degrees. Bake until set in center and pale golden, 22-25 minutes. Transfer to a wire rack; let cool slightly.
Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2-3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes.
Spread over crust. Let cool completely. Lift bars out of dish using overhang. Cut into sixteen 2-inch squares. Bars can be stored in an airtight container at room temperature up to 3 days.
"Martha Stewart's Cookies", Clarkson Potter Publishers, New York, 2008.