The BEST Maple Cookies - farm tested and approved by Harding Hill Farm. I bake these delicious cookies each season and hand them out to sugarhouse visitors, and we always run out. Use this recipe and give it a try at home! Its always best to use a Dark Robust syrup for extra flavor.
Ingredients:
2 Sticks Butter, softened
1 Egg
1 1/4 Cup HHF Maple Syrup (the darker, the better!)
1 Cup Packed Brown Sugar
1 Teaspoon Vanilla Extract
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
4 Cups All-Purpose Flour
Optional Toppings!
Granulated Pure Maple Sugar for Dusting (on glaze or before baking)
And/Or
Maple Glaze:
2 Cups Confectioners Sugar
3 Tablespoons Milk
1 Tablespoon Butter, melted
1/2 Teaspoon Maple Syrup
Directions:
- Preheat Oven to 350 degrees F. Grease Cookie Sheets
- In a large bowl or kitchen aid, cream the butter and brown sugar. Add the egg, HHF Maple Syrup, and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir slowly into mixture until well blended.
- Shape into 1 inch balls. Place on cookie sheets about 2 inches apart and flatten slightly. Bake 8-10 minutes, or just until starting to golden. Cool on Wire Rack
For Optional Topping:
Combine all glaze ingredients until well blended in a mixer. Put glaze in a quart size freezer bag and seal closed. Cut a small opening in the bottom corner of the bag and pipe glaze over the cooled cookies. Dust with pure maple sugar if desired.