This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Monday, October 21, 2013
Sugar Maple Cookies
These leaf-shaped cookies are great cookies for any fall celebration, and the maple syrup makes them irresistible. For this recipe, you must use real, not artificial maple syrup, preferably grade A.
all-purpose flour, plus more for dusting
½ teaspoon salt 8 ounces
½ cup light-brown
1 egg yolk ¾ cup pure
maple syrup, divided
sugar for sprinkling
Mix flour and salt. Set aside.
Beat butter, granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes.
Reduce speed to low
and add egg yolk, and maple syrup, beating well after each addition. Add flour
mixture and beat until flour is incorporated, and dough is formed.
Remove dough from the mixing bowl and shape into 2 disks.
Refrigerate for minimum 2 hours or up to 2 days.
Preheat oven to 325 degrees F. Roll out first disk of dough to
¼ inch thickness on the lightly floured parchment paper. Place parchment with
the dough on the cookie sheet and freeze until firm, for about 15 minutes.
Coat cookie sheet with the cooking spray, line with
parchment, and again coat with cooking spray. Cut out cookies from frozen
dough, place them on the cooking sheet, leaving about 1 inch between them, and
freeze again for about 15 minutes.
Bake cookies for about 15 minutes, or until edges begin to lightly
Transfer cookies with the parchment to a wire rack, and cool
for about 5 minutes. Brush them with maple syrup and sprinkle with sugar.
Cookies will stay fresh for 2 days at room temperature.
Inspired by Martha Stuart "Living", November 2008.