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 9, 2010

Cookie Recipe #97 - Maple Brittle Cookies

This cookie takes some time to make, but is delicious. It consists of a sugar-type cookie with a peanut brittle-like topping, only made with maple syrup and almonds, rather than corn syrup and peanuts. Make the brittle and the cookie dough the night before to speed the process for the next day.

Ingredients: 1/2 cup maple syrup, 3 tablespoons butter, 1/3 cup almonds, chopped, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2/3 cup butter,softened, 1 cup granulated sugar, 2 eggs, beaten.

In a saucepan, heat maple syrup and butter (3 T) over medium heat, stirring until butter is melted. Add almonds and increase heat to high, stirring occasionally, about 10 minutes. Pour into a small cake pan and allow to harden in refrigerator for an hour or ovenight. Before ready to use, break into pieces in pan, then transfer to food processor to break into fine pieces.

Sift together flour, baking powder, and salt; set aside. In large bowl, cream butter (2/3 cup) with sugar. Add eggs and sifted dry ingredients, mixing well to obtain a smooth dough. Cover and chill at least 2 hours or overnight.

Preheat oven to 375 degrees. Grease baking sheets or line with parchment paper. Divide dough in half and roll a portion at a time on lightly floured surface, about 1/4 inch thick. Using cookie cutter(s) dipped in flour, cut out shapes and transfer to prepared baking sheets. Sprinkle generous amounts of brittle over each cookie.

Bake in preheated 375 degree oven for 8 minutes or until lightly browned. Remove from oven and allow to cool on sheet for 2 minutes before transferring to cooling racks.

Makes 2 1/2 - 3 dozen cookies.

"Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.

Cookies Rule!!!

No comments:

Post a Comment