Then I remembered I had a great recipe for French Maple Syrup cookies. I had gotten the recipe in 10th grade, each French student had to make a dish each year they were enrolled in a language course for showcase night. Showcase night was nothing special, it was just a night that parents could come and see what their children were working on all year. I was in French all four years and my Senior year I was in a theater class. I found a partner and we did the Monty Python Cheese shop sketch, I was slightly drunk since I had made chocolate mousse for my French dish and went overboard on the rum. I know how to make proper chocolate mousse now but when I was 17 I figured you could never have too much booze in a dish. By the way, if you put too much rum in the moose it will not become, well moose. I ended up serving a chocolate soup, it looked like sewer back up and it was the least popular dish of the night!
The dough needs to be chilled in the refrigerator overnight but I only have time to bake today so I put them in the freezer.
|I always cook like this if you were wondering.|
I want to share this fantastic recipe with all of you. I have made these cookies a lot over the years and everyone who has tasted them loves them. Plus they are a good reason to break out your fun cookie cutters. This batch of cookies is going to be bats for Halloween.
Maple Syrup Cookies
3/4 cup sugar (plus extra for dusting)
1 cup unsalted butter, softened
1/2 cup pure maple syrup
1 teaspoon vanilla
1 egg yolk
3 cups unbleached, all-purpose flour
1/4 teaspoon salt
The day before you plan to bake the cookies, make the dough
1: Beat together the sugar and butter with an electric beater on high speed for about 3 minutes.
2: Add the maple syrup,vanilla and egg yolk and mix for 1 minute.
3: Sift the flour and salt directly into the butter/sugar mixture. Beat at medium speed until combined- about 2 minutes.
4:Shape the dough into a ball, wrap in plastic (or put in a tupperware) and refrigerate overnight.
To make the cookies
1: Preheat the oven to 350 degrees Fahrenheit
2: Butter two baking sheets
3: Divide the dough into two equal portions. Working with a 1 inch portion at a time, roll it out on a lightly floured surface to about 1/8-inch thick
4: Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart.
5: Gather scraps, reroll and cut out as many additional cookies as possible. Repeat until there is nothing left.
6:Sprinkle cookies with granulated sugar
7: Bake for 9-12 minutes, until they are lightly golden. Remove and cool on racks.
|The dough before I put it in the freezer|
|My little bat cookie cutter. Since tomorrow is going to be October 1st. I figured a bat would be fitting.|
|The first batch, complete!|
Will you be making cookies for 'National Homemade Cookie Day' tomorrow? Have you already started preparing or are you going to mooch off someone else (always a good idea)? I hope you try out my recipe and if you do let me know what you think.