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Maple Florentines
1 1/2 cups old-fashioned oats
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 cup (1 stick) salted butter, cut into 8 pieces
1/4 cup heavy cream
3/4 cup dark brown sugar, packed
1/2 cup maple syrup
1 Tbsp. vanilla extract
4 oz. semisweet chocolate, chopped
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Maple Florentines

Maple Florentines

Maple Florentines
  • Servings:Makes 8 dozen, 48 servings
  • Prep Time:30 minutes
  • Cook Time:9 minutes
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, stir together oats, pecans, flour, and salt until well distributed.
3. In a medium saucepan, combine butter, cream, sugar, maple syrup, and vanilla and cook over medium heat until butter melts, stirring occasionally. Bring to a boil and cook, stirring occasionally, until sugar dissolves. Continue boiling for 1 minute. Remove from heat and pour into oat mixture. Stir until thoroughly combined, then let rest for 5 minutes.
4. Drop batter by the 1/2 teaspoonful onto prepared sheets, 2 inches apart. You should be able to get about 12 cookies per baking sheet. Cookies will spread considerably. Bake until dark golden, about 7 to 9 minutes. Remove from oven and let sit on baking sheets to firm (they'll be very hot and runny), 2 minutes. Use a spatula to transfer to a wire rack to cool. Repeat with remaining batter.
5. Transfer cookies to sheets of parchment or waxed paper. Place chocolate in a microwave-safe bowl and microwave on high for 1 minute. Stir; if needed, microwave in 30-second increments until completely melted. Transfer melted chocolate to a sealable plastic bag and snip off a tiny corner. Pipe the chocolate over the cookies in a decorative design. Let rest at room temperature until chocolate is completely set, 1 to 2 hours. Store cookies in a sealed container at room temperature, or freeze
Source: Hannaford fresh Magazine, September - October 2015