Hello!
The garden is almost gone. I did leave one tomato plant because it did have a few green tomatoes on it. It did pretty well this year, not spectacular, but pretty good. I think my green beans did the best. But now that’s over, the only thing I have left I want to can is some applesauce. I love home canned applesauce. I like making toast and piling applesauce on top. I also use it in cakes instead of using oil.
So, what’s next? Christmas cookies. Yes, I mentioned Christmas. I do start my baking for the holidays this time of year. There’s no reason for that last minute rush of baking when you can already have them done. Cookies freeze really well, and they taste as fresh as when you put them in the freezer. It just seems to make everything easier during that busy time of year. It’s always a bonus if you want a late-night snack and you know there’s cookies in the freezer.
This week’s recipe will kick off that season of Christmas baking. This week’s recipe is Maple Brown Sugar Cookies. They are excellent in that Christmas basket, or just to use for any holiday table. I love the way the house smells while they are baking.
This cookie has crispy edges on it and that chewy center with the light maple flavor. Then you add more maple flavor and a touch of sweetness with the icing on top. Yes, please!
Maple Brown Sugar Cookies
Ingredients
2 1/3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup packed dark brown sugar
1 large egg at room temperature
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon maple extract
1 cup chopped pecans
Maple Icing
3 Tablespoons butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
Pinch of salt
Instructions:
1. Whisk the flour, baking soda, and salt together in a medium bowl, set aside.
2. Using a hand mixer, cream the butter and sugar together on medium speed until smooth. About 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla and maple extract, then beat on high speed until well combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. The dough will be creamy and soft.
4. Cover and chill the dough for two hours. If you chill for longer than two hours you will have to let it set out and warm up just a bit before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350 degrees. Line 2-3 large baking sheets with parchment paper. Set aside.
6. Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie. The cookie scoop is helpful, it keeps your cookies uniform in size and this process just seems to go a bit faster. Bake each batch for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If our warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks. Cool completely.
8. Make the icing. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. One the butter has melted, remove from heat and whisk in the sifted confectioner’s sugar. Drizzle over cooled cookies. Icing will set in about an hour.
9. Cookies stay fresh covered at room temperature for up to one week.
Enjoy!
