Maple Iced Gluten-Free Almond Flour Shortbread Cookies (News photo — Carol Swirsky)

It’s spring in the North Country, and once again, sugarhouses are welcoming visitors for tastings, demonstrations and workshops. It’s an encouraging sign that we are able to gather together to enjoy this annual ritual.

To celebrate maple and savor this season, I’d first like to share a twist on my Mom’s Burger Nest, bringing a sweet, tangy maple complement to a time-honored family favorite. This can be a quick week night meal, or a fun addition to a potluck supper or buffet.

The recipe is a cross between a burger and meatloaf. The “nest” makes it feel special and festive for kids and adults alike. You can even try the filling in “slider” type buns for smaller appetites or to serve as an hors d’oeuvre finger food. I experimented with a maple glaze on these for the first time this weekend, and it was a fabulous flavor profile addition.

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Maple Glazed Burger Nests

Maple Glazed Burger Nests — before the oven (News photo — Carol Swirsky)

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1-1/1/4 lbs. ground beef (preferably 85% or greater lean)

6 hamburger buns (larger type, such as Pepperidge Farm or Arnold)

1 – 8 oz. can tomato sauce (reserve 1 Tb. for glaze)

1 small-medium onion, finely chopped

Maple glaze (News photo — Carol Swirsky)

1/2 green pepper, finely chopped (1/3 to 1/2 cup)

2 tsp. Worcestershire sauce

1/2 tsp. thyme

Salt and pepper to taste

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Maple Glazed Burger Nests — after the oven (News photo — Carol Swirsky)

Preheat oven to 350.

Using a sharp knife, carefully cut tops off of burger buns, leaving about 1/4-inch rim around the edges to form the “nest.” Shred the tops of 5 of the buns into small pieces to incorporate into burger mix; add all ingredients to a mixing bowl; stir to combine well (use your hands if needed to make sure ingredients are thoroughly combined).

Fill the 6 nests equally with the burger mix, forming smooth domes. Bake for 20 minutes. Remove from oven and brush each with Maple Glaze (below). Bake for an additional 10 minutes. Remove from oven. If you have a little glaze left, you can brush again for a last minute glisten on the nests if you like.

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Maple glaze

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3 Tb. maple syrup

1 tsp. yellow mustard

1 Tb. reserved tomato sauce

Combine all ingredients in a small saucepan; warm gently for a few minutes; remove from heat.

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Next, I recently tried King Arthur’s Gluten-Free Almond Flour Shortbread Cookies as my Mom is pre-diabetic and has to watch her sugar intake, and my daughter has a gluten allergy. This recipe is relatively low sugar and gluten-free, so was a good candidate for both of their dietary needs. This time, I added a simple maple icing to add a seasonal flourish to the recipe. I then topped them with half pecans, adding a nice visual detail and satisfying crunch to this delicious bite-sized gem.

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Maple Iced Gluten-Free Almond Flour Shortbread Cookies

(Almond Shortbread recipe from “King Arthur Baking,” Quick Maple Icing from “Joy of Cooking”)

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Cookies

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1 cup almond flour

3 Tb. butter, softened

3 Tb. confectioner’s sugar

1/8 tsp. salt

1/2 tsp. vanilla extract

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Preheat oven to 350.

Line a baking sheet with parchment paper

Mix all ingredients in a small-medium bowl until a cohesive dough forms.

Scoop/form 1-inch balls of dough and space 1 1/2 to 2 inches apart on prepared baking sheet

Use a fork to flatten each cookie to about 1/4-inch thick, making a crosshatch design

Bake cookies 8-10 minutes, until they start to turn light golden brown on top.

Remove from oven and cool on pan for 10 minutes. Transfer them to a rack to cool completely. Ice with Quick Maple Icing; top each with a pecan half if you like.

(Note: I usually double this recipe as a single recipe only yields about 12-15 cookies. They disappear very quickly!)

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Quick Maple Icing

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Sift one cup powdered sugar

Add and blend 1/2 Tb. butter, 1/8th tsp. salt, 1/4 tsp. vanilla. Add and beat to a good spreading consistency, maple syrup (about 3-4 Tb.) Makes about 1/2 cup.

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Cook’s Notebook Quote

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“It’s a lovely thing — everyone sitting down together, sharing food. So take a moment, before you dig in, to smile at your friends.” (Alice May Brock, b. 1941, American cook and restauranteur.)