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Ingredients
| unsalted butter: 1 cup |
| maple sugar: 1 cup |
| granulated sugar: 1/2 cup |
| cream of tartar: 1 tsp |
| salt: 1/2 tsp |
| eggs: 2 (large) |
| baking soda: 1/2 tsp |
| maple extract: 2 tsp (to taste) |
| unbleached all-purpose flour (unsifted): 2 3/4 cups |
| maple sugar: 2 Tbl |
| granulated sugar: 2 Tbl |
| powdered sugar (unsifted): 1 1/2 cups |
| maple syrup: 2 Tbl |
| heavy whipping cream (fluid): 1 Tbl |
| maple extract: 1/4 tsp |
Vermont Maple Cookies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
36 min -
Servings
3 serving(s)
Tags
- 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.