Sunday, November 12, 2017

Simple Maple Cookies - A Wintry Treat

Share it Please

Looking back on the blog, I realized it has been MONTHS since I posted. I honestly can't really remember the last time I shared a recipe with you here...a lot has changed in my life and I while I continued to cook and bake and feed my family and friends, I just couldn't find much motivation (or free time) to sit down and share it here.


Since I last posted, I've taken on a new full-time role at my job (which I love), my daughter has started kindergarten, we became first-time homeowners and moved into our beautiful new home within walking distance of Winona Lake and gorgeous parks.


Life is good, for the first time in months I don't feel like I'm dealing with a crisis, reacting to another person's thoughtlessness or trying to work together with my husband to make the best life decisions for us and our daughter. I have the headspace to be creative, to breathe, to enjoy cooking and baking...

Maybe that's why today when I tried Gesine Bullock Prado's recipe for simple Maple Cookies I felt like sharing.


These are delicate, crispy cookies that remind me a little of the simplicity of shortbread with a subtle maple flavor. 

You can cut them in any shape you like...I was trying to find a leaf cookie cutter but all the shops near us have already turned everything over from fall to Christmas!


So I went with a snowflake...as the chilly rain drips down my windows I can't help but wish for snow as I munch on one of these delightful crisp cookies, washing it down with a hot cup of tea.

Happy November everyone!

Maple Cookies

Recipe courtesy of "Let Them Eat Cake" by Gesine Bullock-Prado

Ingredients

  • 12 oz softened European butter (at room temperature)
  • 3/4 cup REAL maple syrup (not pancake syrup - legit maple syrup!)
  • 3/4 cup granulated sugar
  • 3 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt

Instructions
Cream together the butter, 1/2 cup of the sugar, and the maple syrup until light and fluffy.

In a separate bowl, whisk together the flour, salt, and cornstarch. Add the flour mixture to the butter mixture all at once, mix on low until the flour is just combined into the dough.

Press the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for 1 hour.

Preheat oven to 350 degrees.

Roll out the dough on a well-floured work surface to about 1/8" thick. Cut out cookies and place on parchment-lined cookie sheets. Sprinkle the cookies with the remaining granulated sugar and bake until the edges are just golden brown - about 15-17 minutes.

Let cool and enjoy!

Printable Recipe

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