Crisp Maple Wedges


A really thin, crisp cookie with delicious maple flavor. Adapted from an Epicurious.com recipe. Makes 8 wedges.

4 oz. cold unsalted butter, cut into 1/2-inch cubes
2/3 cup maple sugar, divided
1 teaspoon vanilla
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/4 teaspoon salt

Preheat oven to 350°F and put a 9-inch tart pan with a removable bottom in freezer to chill. Blend butter, all but 2 tablespoons of the maple sugar and vanilla in a food processor just until smooth, about 30 seconds. Sift flour and salt over butter mixture. Note that some germ flakes will remain in your sifter. You can just add those to the processor as well. Pulse just until all of the flour is incorporated into the mix.

Press evenly into an 8 circle in the middle of the chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. The cookie will spread during baking. Prick all over with a fork and freeze 5 minutes.

Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan.

The recipe says that you can keep these in an airtight container at room temperature 5 days, but I don't think that they'll last that long.

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