I decided I wanted to come up with something different for my desserts. First I came up with a tray of mousse shots. I found little cups and spoons and everything. I'm sure I'll blog about that later as I tried out a few different recipes for that as well. Then I decided the cookie tray. That's how I came up with my task to select a unique mix of cookies. My co-workers were great. I took in a set of cookies one day and made them rate them most to least favorite. I also bribed them with cinnamon rolls that day. It helped me pick 3 great recipes for my tray. I decided to look for a few more. I then stumbled on Maple Sugar Cookies in the All American Cookie Book by Nancy Baggett. The picture was of these beautiful maple leaf cookies with little bits of sugar. I saw them and thought, oh those look so pretty, I must make them. Of course, I have no maple leaf cookie cutter, but that was quickly remedied by a shamrock in honor of the season.
That's where the fun really began. Yes, I really do know the meaning of the word fun, honest. I set out to find maple sugar that was nut safe. Online they all seemed to be packaged in a facility that packaged other products with nuts, so that was out. I called my MIL who lives in NH near a maple sugar house and she talked to the owners. They didn't actually make maple sugar, but knew somewhere that did. In the mean time I found a sugar house in VT and emailed the owners. They were great. They took the time to answer my questions and address my concerns. I can't say enough good things about Mount Mansfield Maple Products. If you need maple goods, I say, check them out. They are awesome.
With maple sugar in hand, it was time to make up a batch of cookies.
I put turbinado sugar on some and left others plain. I really wanted the maple flavor without overpowering them. Next time I'll probably do some with the maple icing.
Ms. Baggett recommends grinding the maple sugar if it is course to ensure it is the consistency of granulated sugar. Mine was lovely, so there was no need, but you will want to be aware of this step if yours is course.
Maple Sugar Cookies
1-1/2 c all purpose white flour
1/4 t baking powder
1/2 c granulated maple sugar
1/2 c unsalted butter at room temperature
1/2 c granulated sugar
1 large egg
1/8 t salt
1-1/2 t vanilla extract
In a medium bowl, thoroughly stir together the flour and baking powder and set aside.
In a large bowl cream together the butter, maple sugar and sugar. Add the egg, salt, and vanilla mixing until well incorporated.
Add in the flour mixture until just combined. The dough will be fairly soft. If it is too soft to handle, let it stand for 5 to 10 minutes or chill it slightly.
Divide the dough in half. Place each half between large sheets of wax paper. Roll out each portion 1/8 in thick. Smooth out any wrinkles in the wax paper. Stack the rolled dough (paper still attached) on a baking sheet. Refrigerate for about an hour or until cold and firm. You can also toss it in the freezer for 30 minutes if you're feeling impatient.
Preheat the oven to 350 F. You can either grease 3 cookie sheets or line with parchment.
Pull out one portion of the dough. Pull wax paper from one side. Put paper back in place and flip the dough. Remove the paper from that side. Using a 2-1/2 to 3 inch cookie cuter, cut out the cookies. If it sticks to the cookie cutter, lightly dip in powdered sugar. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1-1/2 inches apart. Reroll any dough scraps between the wax paper, drop in the freezer for 5 minutes and cut again until you've filled a sheet or used the dough.
Bake the cookies, one sheet at a time, in the upper third of the ovent for 6 to 9 minutes, or until slightly colored on top and faintly tinged with brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Using a spatula, immediately transfer the cookies to wire racks.
If you are topping the cookies with turbinado sugar or maple sugar, do it immediately upon removing them from the oven. Let the cookies stand until completely cooled. (Yea, right!) Cool the baking sheets between batches.
Maple Icing (optional)
1/4 c granulated maple sugar
1 t hot water
1/2 t light corn syrup
1/8 t vanilla extract
about 1/4 c powdered sugar
In a small, deep bowl, thoroughly stir together the maple sugar, hot water, corn syrup, and vanilla until the maple sugar dissolves and the mixture is well blended and smooth. Gradually stir in enough powdered sugar to stiffen the icing to piping consistency; stir until completely smooth. Spoon the icing into a paper cone or small pastry bag fitted with a moderately fine writing tip. Pipe leaf-vein lines on the cookies (if you did a maple leaf) Let stand until the icing sets, at least 1 hour.
Store in an airtight container for up to 10 days or freeze for up to 1 month.
May you live as long as you want,
And never want as long as you live.
No comments:
Post a Comment