Between cleaning up from Houston and dealing with Oliver being Oliver, things like cookies got put to the side. There were almost no cookies this week, and now I’ve made two batches. Well, I’ve only baked one batch, the dough for the others is in the fridge.
This week I made Maple Leaf Cookies from Nov. 08 of Living. This is a recipe I’ll defiantly keep; they’re sugar cookies with an infusion of subtle maple flavor, quite excellent, and festively autumnal.
Of course I don’t have a maple leaf cookie cutter (nor do I need/want one), but I do have a pumpkin shaped one (it is orange and I got it last Halloween, that is how I know it is a pumpkin, if it was red it would look more like an apple). I also didn’t have sanding sugar (one of these days I’ll have all the sugars and whatnot).
The other cookies are basic chocolate chip. They’re for one of Gavin’s co-workers who is letting us use his van to move our old sofa to Nick’s. They’ll get baked Saturday evening for maximum freshness upon delivery.
Maple Leaf Cookies
from From Martha Stewart Living, November 2008
Makes about 8 dozen*
- 3 cups all-purpose flour, plus more for surface
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 3/4 cup maple syrup (preferably grade A)
- Vegetable oil cooking spray
- 1/3 cup sanding sugar
- Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
- Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
- Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)
Note: I strayed and used wax paper to roll them out & put them on silpat, I don’t use parchment paper all that often
*I’d love to see how she gets these numbers, I got about 2 dozen