Instructions: FILLING
4 Eggs
1/2 c Packed brown sugar
1/3 c Flour
1 ts Salt
1 1/2 c Dark corn syrup
2 ts Vanilla extract
1 c Chopped pecans

ICING
1/8 c Cutter, softened
1 c Powdered sugar
1/8 ts Maple extract
Milk

Crust: Sift together flour, baking powder, and salt. Stir in brown sugar.

Cut in butter with pastry blender until well mixed. (It will seem very dry.) Pat evenly into bottom of well-buttered 9 x 13-inch pan and bake at 325F degrees for 12 minutes.

Filling: Beat eggs until well mixed but not too light. Add brown sugar, flour, and salt. Blend. Add corn syrup and vanilla. Mix well. Pour over the partly baked crust and sprinkle with pecans. Return to 325F degree oven and bake 40-45 minutes. Cut into squares while still warm.

Icing: Blend butter, powdered sugar, maple extract and enough milk to make a thin consistency. Drizzle over top of cooled cookies.

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