MAPLE COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
VERMONT MAPLE PECAN COOKIES
I've just discovered the best oatmeal cookie recipe ever. Nothing like pecans, oatmeal, and a hint of maple. I used pure maple syrup. Recipe courtesy of relishmag.com and Julie Hession (Celebrating America's Love of Food).
Provided by AmyZoe
Categories Drop Cookies
Time 50m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
- Line two baking sheets with parchment paper.
- Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
- Combine butter, maple syrup, and corn syrup in a medium saucepan.
- Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
- Combine baking soda and boiling water and stir to dissolve.
- Add to maple syrup ingredients and stir well.
- Add maple or vanilla extract. Stir into dry ingredients.
- Add pecans and stir well.
- Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
- Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
- Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.
VERMONT MAPLE COOKIES
Make and share this Vermont Maple Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h21m
Yield 3 dozen
Number Of Ingredients 15
Steps:
- Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
- Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
- Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
- Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
- Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
- Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
- Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
- Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.
Nutrition Facts : Calories 1657.3, Fat 67.9, SaturatedFat 41.3, Cholesterol 310.5, Sodium 665, Carbohydrate 250.1, Fiber 3.1, Sugar 156.7, Protein 16.8
VERMONT MAPLE SYRUP CHEESECAKE
Steps:
- Preheat oven to 350° F.
- Make crust:
- In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
- Make filling:
- In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
- Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
- Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
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- In food processor with steel blade, pulse flour, 1 cup confectioner’s sugar and salt until combined.
- Add egg yolks, 4 tablespoons maple syrup, 1 tablespoon Maple Balsamic Vinegar, maple extract and process until soft dough is formed.
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- Preheat the oven to 325°F. Melt a tablespoon of butter and brush it onto the bottom and sides of a shortbread pan.
- Alternatively rub soft butter onto the bottom and sides of an 8" round pan., Beat together the remaining 15 tablespoons butter, maple sugar, salt, and flavors until well blended., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- The dough will be crumbly at first, but will come together as it's mixed., Fold in the chopped nuts., Divide the dough in half.
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- Apple Cider Doughnuts with Maple Glaze. Cider doughnuts are the perfect accompaniment to a Vermont fall. Take them with you on foliage drives, snack on them as you pick apples from a Vermont orchard or enjoy with your favorite coffee or tea.
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