Autumn Maple Cookies
I’ve been busy, busy, busy this month, how about you? As autumn rolls in (love this season!), I’ve been working on some new assignments for Redbook, Marie Claire Australia, The Nest, and Kiwi (I feel like I’m forgetting something, but my brain is fried), along with my regular work for American Baby, Glamour.com and WomansDay.com. Oh, be sure to check out my newest article in Real Simple this month (the November issue)–the Winter Washing Guide (when and how to wash your fave winter clothing staples). In addition, my second novel is moving along beautifully–nearing the finish and so thrilled with this story (if I do say so myself!). More on that as soon as I can share!
Whew–I think I need a nap.
But, I’ve found time for fun, too. For example, my boys and I made these cookies this week. And, let me start by saying this post should come with a disclaimer: Do not make this recipe unless you are fully aware that by doing so, you will not be able to stop yourself from nibbling. Now that you’ve been warned … I’ve been on the search for the perfect maple cookies for years, and finally, last week, made these. Amazing. Delicious. Satisfying. There are no limit to the adjectives I’d use to describe these beauties. And, my kids think they’re pretty swell too. Want the recipe?
Recipe adapted from Epicurious.com
Makes about 20 cookies
1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup real maple syrup (the darker the better)
1/2 teaspoon vanilla extract
1 large egg yolk
3/4 teaspoon kosher salt (note: I found that a half teaspoon wasn’t enough–3/4 tsp adds a nice flavor addition)
1 3/4 cup all purpose flour (plus more for dusting work surface)
Cream butter and sugar together until light and fluffy. Next, mix in maple syrup and egg yolk and vanilla. Sift salt and flour together until well combined, then fold into the wet mixture. Mix until combined (dough will be slightly sticky), then wrap in wax paper and chill for at least an hour (2 is even better).
Preheat oven to 350 degrees. Roll out dough on a floured work surface to about 1/8 of an inch thickness. Press cookie cutters into dough and place on a greased cookie sheet. Bake for about 12-13 minutes, or until the edges of the cookies are just golden brown.