this year when it comes to cooking vacation, I'm keeping things as simple as possible. I can not let go a year without trying a few new recipes as well as re-visit my old standard favorites, but I can not seem to muster enough energy for anything too fancy. This recipe seemed the perfect balance between simple and special, pairing a really basic recipe of cookies with a creamy frosting for easy drizzling. Maple syrup still feels seasonally appropriate (I mean here in New York it feels much more like autumn than winter) so that the flavor is the perfect complement to a sugar cookie soft yet crisp.
The texture of these is also wonderful. The edges are slightly crisp and the interior are bandaged and fluffy perfection. I loved them, and Andy especially loved them (he was not too happy to see that I froze most lots to keep them fresh for a little vacation I playdate hosting later this week!) Fortunately, varnish dry hard enough, allowing stack easily. Stay tuned this week for a fabulous hearty dinner (we need a break sugar after all) and another easy recipe for cookies!
- 2 sticks of butter (16 tablespoons)
- 1½ cups granulated sugar
- ¼ cup brown
- ¼ pure maple syrup cup
- 1 teaspoon of baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 3 egg yolks
- ½ teaspoon vanilla coffee
- 2¾ cups all purpose
- 2 tablespoons milk butter
- 2 tablespoons melted
- 1½ tablespoons pure maple syrup
- -2 1½ cups sugar in powder
- Preheat oven to 325F. Paper Line cookie sheets with parchment or a silicone baking mat, set aside.
- In the bowl of a stand mixer fitted with a spatula or a large bowl and hand mixer, cream the butter and sugar together until fluffy and creamy. Add maple syrup, egg yolks and vanilla.
- In a medium bowl, mix together flour, baking soda, cream of tartar and salt. Gradually add the dry ingredients to the batter, mixing on low until just combined.
- Roll the balls of dough the size of 1 inch and within 2 inches apart on cookie sheet (cookies will spread!) Pop each sheet in the freezer for 5 minutes before cooking
- Bake for 12-14 minutes or until the edges are just golden
- Whip the butter, milk and maple syrup. Add powdered sugar, a little at a time, whisking until smooth and creamy. (You may not need all the powdered sugar, just depending on how thick you want your enamel.