Monday, April 12, 2010

Maple Monday-Glazed Maple Cookies

Well, this will be the last Maple Monday for a while. The seasons have changed and it's time for something a little different. This doesn't mean that Maple Mondays won't be back though! I may post an occasional one here and there over the next few months and may bring it back for a while when the frost is on the pumpkin. You may have noticed that on Friday I posted a recipe with the label PieDay Friday. Every Friday for the next few weeks, you can expect a new pie recipe! This endeavor will make Mr. PumpkinTart a very happy husband! He's not a huge fan of maple but has been force fed maple flavored everything, at least once a week for the last several months. However, he has no problem scarfing down a slice or two of pie week! He said the only thing better than a PieDay Friday would be a Big, Juicy Steak Saturday! After I finished rolling my eyes, I went back to rolling my pie crust.

This amazing cookie recipe comes courtesy of the Sparkling Ink blog, as adapted from a Martha Stewart recipe. These dainty little cookies are a maple lovers dream! The cookie itself, is the consistency of a classic peanut butter cookie but with a delicate maple flavor. The maple reduction glaze topped with coarse sea salt takes these gems to whole other level of pure maple goodness!


Glazed Maple Cookies

1 1/2 cup flour

1/2 teaspoon salt
1/2 cup  butter, room temp
1/2 cup sugar
1/4 cup maple syrup
1 egg yolk

Maple Reduction Glaze1/4 cup  maple syrup
sea salt, for topping


In a medium bowl, beat softened butter and sugar until light and fluffy. Add in maple syrup, egg yolk and salt and mix to combine. Gradually add in the flour. Beat until completely combined and mixture is crumbly.
Using your hands, form the dough into 1 1/2 inch balls. Place the balls 2 inches apart on two baking sheets lined with parchment paper. Flatten the cookies using the bottom of a glass or mug. Bake the cookies at 350 degrees for 12-14 minutes or until the edges turn slightly golden. Let cool before removing from baking sheets.

While the cookies are cooling, prepare the glaze. In a small pan, bring the maple syrup to a boil and simmer until it has reduced to about 3/4 of the original amount. Spoon the thickened maple syrup on top of the cookies and sprinkle with coarse sea salt.  Let the glaze set for a few minutes before serving.



Photgraph by Sparkling Ink....my picture wasn't quite as pretty!

0 comments:

Post a Comment

Related Posts with Thumbnails