glazed maple cookies
It’s recipes like this that I wish you could reach right through your computer screen and have one of these cookies. It also makes me want to give martha stewart and her team a great big hug. I mean buttery maple cookies with maple reduction and salt on top? How could they not be good? If you’re anything like me, you’re going to want to get a napkin to wipe that drool, then walk yourself into the kitchen and get the syrup out of the fridge. These cookies are a must-make.
This recipe is really simple, having a mere six ingredients. Simply whisk the flour and salt together, whip the butter and sugar together and lastly add some egg yolks and maple syrup. See? Easy, right? Next you simply spoon them onto baking sheets and use a glass to flatten them into lovely little rounds. Pop them in the oven and prepare yourself for a whole lot of goodness.
Once the cookies are done baking, it’s important to let them cool a bit so you can pour a maple syrup reduction over each one. I was not so patient and the syrup soaked into most of my cookies. Sprinkle a little coarse salt over top and you’re all set.
Just imagine a small, dense and buttery pancake. Add in a little salt and these cookies are elevated to a whole new level. Maybe it’s my sweet tooth, maybe it’s the weather, maybe it’s just that these are unlike any cookie I’ve had, but I think I’m in love with them. They’re dangerous and delicious all in one bite and I just can’t get enough.
glazed maple cookies
from everyday food, november 2009
makes 40 cookies
3 cups all purpose flour
1 teaspoon coarse salt + 2 Tablespoons for sprinkling on top
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 cup pure maple syrup
2 large egg yolks
Preheat oven to 350° with racks in the upper and lower thirds.
IN a medium bowl, whisk together the flour and salt.
In the bowl of a mixer, beat butter and sugar until light and fluffy.
Beat in 1/2 cup maple syrup and egg yolks.
With the mixer on low, beat in flour mixture.
Using a Tablespoon scoop, drop batter 3-inches apart onto to baking sheets.
Using a flat-bottomed glass dipped in flour, flatten cookies to 1/4 inch thickness.
Bake 12-15 minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool.
In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. When cookies are cooled, spoon the syrup over the cookies.
Sprinkle each cookie with a little salt.