to say that i am all cookie'd out is putting it very, very, very mildly. i am so over cookies right now. i think i will retire from baking cookies for a few weeks. i baked cookies for Operation Baking Gals, Round Five. my team, KelseyKakes (can you guess why i chose to be on her team?!) baked for our soldier Jason. (yet another reason why i chose to be on this team this round!). i actually sent out the package last week, filled with caramel squares and shannalee's oatmeal chocolate chip cookies (which i added raisins to). this week, i'm baking cookies to send out with my xmas cards. i figured i can't just feed my new coworkers, i gotta share some of this cookie love with some faraway friends. i've stuck to the basics: checkered cookies and my fave NY Chocolate Chip Cookies. my checkered cookies are a tad bit different tho, rather than chocolate, i used red food coloring for that added holiday cheer. also, i added peanut butter chips to the NY cookies, just to see how they would turn out. (delish!) on top of all that, i made another batch of caramel squares and another kind of cookie. a maple cookie that was featured in Martha Stewart's Living magazine, it was the cookie of the month.
Maple Leaf Cookies
adapted from Martha Stewart's Living, November 2008
makes about 8 dozen (no it doesnt!)
Be sure to use pure maple syrup, not a lesser imitation
3 cups all purpose flour, plus more for surface
1/2 tsp salt
8 oz (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg yolk
3/4 cup maple syrup (preferabl grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar
1. Sift flour and stalk into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refridgerate for at least 2 hours, or up to 2 days.
2. Preheat oven to 325F. Roll out 1 disk of dough to 1/4" thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
3. Coat baking sheets with cooking spray, line with parchment. Cut out cookies from frozen dough using a 3 1/2" maple leaf shaped cutter, and space 1" apart on sheet. Roll and cut scraps once. Freeze cookies until frim about 15 minutes.
4. Bake cookies until edges begin to turn golden, 14 - 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tbls maple syrup and spring with 1/2 sanding sugar. Let cool. Repeat with remaining dough, maple syrup and sugar.
i am not a cookie cutter kinda girl. i thought they turned out cute snowflake shaped but then the rolling and then using the cutter got so annoying. further, i didn't have sanding sugar so i just used regular sugar. i ended up just rolling the dough and slicing them. furthermore, the taste... nothing to write home about. so i added something. i added chopped sugared ginger pieces. it was exactly what these cookies needed. don't think i'm not calling Martha to tell her what's up.
Today's Soundtrack: The Corrs (or Rolling Stones...), Ruby Tuesday