We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, April 23, 2010

Cookie Recipe #111 - Maple-Glazed Butter Cookies

When I was visiting in Michigan my mother-in-law gave me a couple cookbooks with recipes using maple syrup; this is one of them. Using real maple syrup is the key.

Ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter,softened, 1 cup maple syrup, 1 egg, 1/2 cup confectioners' sugar, 1 teaspoon milk, additional maple syrup, 1/4 cup chopped nuts.

Instructions: Preheat oven to 350 degrees. Mix together the flour, baking powder, and salt in a large mixing bowl. Add the softened butter and mix well. Mix in the maple syrup, then the egg. Beat until smooth.

Drop by tablespoonful onto greased or parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned and set. Remove from oven; transfer to cooling racks and allow to cool completely.

To make the Maple Glaze: In a small bowl, blend confectioners' sugar and milk with enough maple syrup to make a spreading consistency. Spread each cookie with maple glaze and sprinkle with the chopped nuts, if desired.

Note: I added 1/2 teaspoon maple extract to the Maple Glaze for further maple flavor.

Makes about 2 dozen cookies.

"Maple Sampler" by Jan Siegrist, The New England Press, Inc., Shelburne, VT, 1985.

Cookies Rule!!!

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