the cookie with an identity crisis.
it looks like a pumpkin but is maple flavored.
and it hangs out with halloween decorations.
it’s trying something new, ok?
the truth is, this is a cookie recipe i’ve been wanting to try for some time.
and i have a pumpkin shaped cookie cutter.
here we are with a potentially misleading cookie.
…and now my ramblings about it.
the recipe itself was a little difficult to roll out and required additional flour because it was too sticky.
it was also very very crumbly before going into the fridge but i trusted in the recipe.
it’s a good thing the finished product is so darn tasty.
the frosting is very thick powdered sugar glaze. i dipped it in the uncolored/white glaze and suddenly it looked more like a blob than a pumpkin.
then Joe made the great suggestion to draw the lines in colored glaze.
it was fun!
especially because he helped
by going to the store for the food coloring
and stirring it into the super think glaze.
i recommend this maple sugar cookie recipe even though it was a saga of perseverance in the kitchen
the cookie can be tailored to any holiday or occasion based on the cookie cutter you use. the original cookies i tasted were heart shaped and adorable.
this is my kind of pumpkin treat- adorably cute pumpkin shape to kick of the autumnal season but with a maple sugar cookie hidden underneath.
one year ago: Apple Cider Sangria
happy holiday kitchen!
- 1 C unsalted butter, room temperature
- 1 C white sugar
- ½ C maple syrup (grade B)
- 1 large egg yolk
- 3 C AP flour
- ½ tsp fresh ground nutmeg
- powdered sugar glaze
- in bowl of stand mixer, combine butter and sugar until light and fluffy- about 2 minutes.
- with mixer on low, add yolk and slowly drizzle in maple syrup
- in separate bowl, combine flour and nutmeg
- add flour mix slowly to butter mix until just combined
- the dough will be loose clumps
- gather dough together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm
- preheat oven to 350 degrees and line baking sheets with parchment paper
- on floured surface, roll dough to ⅛inch thickness and cut into desired shape
- arrange cookies on baking sheets and bake for 8-11 minutes each or until lightly golden at the edges.
- transfer to racks to cool
- when completely cool, make a super thick powdered sugar glaze- add water to powdered sugar 2 drops at a time. it needs to be super think to mostly harden on the cookie.
- add food coloring and/or pipe designs onto cookies.