Ok so it has been a really long time since I have posted something new but I swear I have good reasons. Relocating from overseas to live in the land of Oh Canada has been hard work. All of the tedious things that we have been putting off for the past few years while living in Korea have come back to haunt us. Now that we are settling down, I am starting to get back into the groove of cooking. My mother and I have a pretty good thing going on sharing the cooking since we are living temporarily with my in-laws. It has been really fun to experiment again with cooking tools that are so essential to many but have been pretty much non-existent for us during the past few years. Enough of the storytelling and onto the real reason to read this blog…finding new recipes that are delicious and fairly simple to make.
Since we arrived on Fish & Game about three weeks ago, Wendy’s Kitchen Aid mixer has been staring at me every morning as I pour my cup of coffee. It took me a little while to take up the courage to ask her if I could help myself to the ingredients in her pantry and more importantly work some magic with her beloved mixer. Once I saw a few extra bottles of the syrup that she brought to our wedding, freshly bottled from the Sugar Shack down the street, an idea came to mind. I wanted that syrup to satisfy my sugar rush and I immediately thought of cookies. I ran to the internet and searched for a way to incorporate an ungodly amount of maple syrup into a cookie and that is when I came up with the recipe for the Glazed Maple Cookies below.
I was in heaven experimenting with the mixer and probably more excited knowing that we have one waiting in storage for us for when we get a place of our own. The best part was that the list if ingredients was so simple! Now I normally make eggless cookies since my husband is allergic to eggs. But recently, he stated that he would like to try to incorporate eggs back into his diet to test to see if the allergy had faded over time. I figured this would be a good tester since it only required a minimal amount of eggs. The dough mixed together beautifully and I used a glass to flatten them onto the baking sheet. The directions said that they would crack a little around the edges to make for an old-fashioned look. This did not occur with my batch, but I got over that fast because as long as the taste would not be affected it was only trivial. Almost instantly, my kitchen was filled with the scent of fresh maple. I think the best part of these cookies was that the syrup was produced only a stone’s throw away from the house. After the cookies cooled, I topped them with the syrupy glaze, which I soon found out that I should have doubled the recipe for the glaze because there was barely enough for all of the cookies. The recipe called for the cookies to be sprinkled with salt after the glaze was drizzled on top, I used sea salt and that did the trick beautifully. The cookies were excellent and not overly sweet. They are definitely worth the try!
Glazed Maple Cookies
Makes 25-30 cookies
Ingredients
{ cookie dough }
- 1 1/2 cup (3.6 dl) flour
- 1/2 teaspoon salt
- 1/2 cup (1.2 dl) butter, room temp
- 1/2 cup (1.2 dl) sugar
- 1/4 cup (0.6 dl) maple syrup
- 1 egg yolk
{ topping }
- 1/4 cup (0.6 dl) maple syrup
- coarse salt (such as Maldon)
Directions:
1. Combine flour and salt. In a separate bowl, beat soft butter and sugar until light and fluffy using an electric mixer. Beat in maple syrup and egg yolk until even. Reduce the mixer beat on low, and gradually add in the flour mixture. Mix until completely combined and crumbly.
2. In your hands, form little balls from the dough around 1 1/2 inches (3.5 cm) in size. Place them on two baking sheets lined with parchment paper around 2 inches (5 cm) apart. Flatten the cookies using the bottom of a glass or mug. (I like to use an espresso cup, it's the perfect size!) Bake the cookies at 350 F (175 C) for 12-14 minutes until the edges turn slightly golden.
3. While the cookies are cooling, prepare the glaze. In a small pot, bring maple syrup into a boil and simmer until it has reduced to about 3/4 of the original amount. Spoon the thickened maple syrup on top of the cookies and sprinkle with coarse salt. (I absolutely love Maldon salt crystals.) Let the glaze set for a few minutes before serving.
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