In my valiant quest to bake but not break the bank with buying new cookbooks since life without the internet at home, I've been resorting to flipping through my old cookbooks. I wasn't sure what I wanted to make but I knew there had to be maple involved with it. Just because sort of thing.
I wasn't quite sure how subsituting maple for the molasses called in the recipe would turn out, but four thumbs up (if I had them so which I don't I'll have to borrow someone elses).
The original recipe called for a vanilla almond frosting but in my effort to be lazing and still produce something delicious, I settled for beating some powdered sugar mixed with brandy, vanilla extract and milk by hand with a fork until I got a nice thick glaze to pour over the cookies.
SPICY MAPLE COOKIES
adapted from Better Homes & Gardens Complete Book of Baking
1/3 cup butter or margarine
2/3 cup packed brown sugar
1/2 cup pure maple syrup
2 cups flour
1 tbsp ground allspice
1 tsp baking soda
1 tsp ground nutmeg
- Grease cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add brown sugar. Beat until combined. Beat in the egg and maple syrup until combined.
- Stir together flour, allspice, baking soda and nutmeg. Beat as much of the flour mixture into the maple syrup mixture as you can with the mixer. Stir in any remaining flour mixture. Cover; chill 1 hour or until easy to handle.
- Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheet. Bake at 350 degrees for 10-12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Frost or glaze if desired.