Hello and Happy Monday! Are you feeling rested and ready for the start of another…
Despite 3 days of knitting and relaxing, I have nothing to blog about today. My weekend, which was quite good, ended with a nasty argument with Dale last night. We both broke some rules and I’m feeling emotionally drained and exhausted.
So, what’s a blogger to do when she’s got nothing positive to blog about? Share a recipe, of course. I had one of these squares at a party Saturday night and they are really delicious. And sweet. Frankly, right now, I could use a little sweetness. Enjoy ’em.
Maple Nut Squares
1 cup butter (softened)
½ cup sugar
2 cups flour
Cream butter and sugar together in a large bowl until light and fluffy.
Add flour a little at a time, blend well.
Pat mixture into the bottom of a lightly greased 15” x 10” glass pan.
Bake at 350° for approx. 25 minutes or until golden brown.
Remove from oven and set aside.
1-1/2 cups brown sugar, packed firmly
1 cup maple syrup (any brand of maple pancake syrup will do)
2 tablespoons melted butter
2 teaspoons vanilla OR maple extract
1 cup chopped walnuts or pecans (or combo)
Stir together brown sugar, syrup, and butter. Add egg and vanilla. Mix with electric mixer until smooth.
Pour evenly over baked shortbread crust. Sprinkle with walnuts or pecans or combination of both.
Return to oven and bake at 350° for 20-25 minutes until topping sets.
While still a little warm, run a knife around all four sides of glass pan to prevent edges from sticking.
Cool completely before cutting into squares. Store in airtight container.
I’ll be more cheerful tomorrow. I promise.