Cookie of the Week: Maple Cookies

June 12, 2011 at 5:24 pm Leave a comment

I accompanied my sister to the terrific wedding of Cindy and Glen in 2002 in Napa Valley California. We stayed where the wedding was held at Churchill Manor, a beautiful inn.

The bride and groom made these terrific maple cookies for guests as one of their favors, and also shared a laminated recipe.

I don’t know what has taken me so long to try these cookies. I really liked them and always have pure maple syrup in the house as my parents live next to Baker’s Maple.

I made these today with a darker version of syrup and used syrup instead of maple flavor in the glaze.  I made more of a frosting than a glaze and didn’t heat it as instructed below. Family members seem to like them. They weren’t too difficult and easy to make ahead to store unfrosted in the freezer.

As for Cindy and Glen…well, they are busy raising triplets and are active triathlon competitors and probably don’t have lots of free time for baking.

Maple Cookies

1 cup unsalted butter, at room temperature

1 cup brown sugar

1/2 cup white sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon maple extract

1/4 cup maple syrup

4 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Heavy cream

Mix butter and sugars in a mixing bowl. Add eggs and extracts and maple syrup. Beat until light and fluffy. Sift flour and baking powder and salt together. Blend flour into butter mixture. Cover and refrigerate for at least 4 hours.

Preheat oven to 375. Roll dough out 1/4″ thick. Cut with a drinking glass or cookie cutter and transfer to partchment-lined baking sheet. Brush unbaked cookies with heavy cream. Bake for 8-10 minutes.

Sugar Glaze

1 cup confectioner’s sugar

1/4 cup maple sugar

1 teaspoon maple extract

1/4 cup unsalted butter

Mix all ingredients in a saucepan. Stir over medium heat until in reaches a boiling point. Brush the tops of cookies with the glaze while still hot. Let cool.

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COOKIE OF THE WEEK: No-bakes with Chinese Noodles Cookie of the Week: Zabar’s Black-and-Whites

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