Nutmeg Maple Butter Cookies: Difference between revisions

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Created page with "1 cup (2 sticks or 226 grams) unsalted butter, at room temperature 1 cup (200 grams) granulated sugar 1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe..."
 
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1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
=Ingredients=
1 cup (200 grams) granulated sugar
*1 C (226 g) unsalted butter, at room temperature
1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
*1 C (200 g) granulated sugar
1 large egg yolk
*1/2 C maple syrup (Grade B)
3 cups (375 grams) all-purpose flour
*1 egg yolk
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
*3 C (375 g) flour
1 1/4 teaspoon flaky salt or 1 teaspoon table salt
*1/4 t ground nutmeg
*1 t salt


Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them 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.
=Dough=
#Mix butter and sugar together until fluffy.
#Add yolk and drizzle in maple syrup
#In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined
#wrap and chill dough for at least two hours (and up to four days).


Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.
=Bake=
#350F
#Roll dough to 1/8-inch thickness
#Cut and cook (8-11 minutes)


(I started with conservative circles, moved into ridged circles, then maple leaves and then, after reading a fascinating article about the acorn harvest this year, got forrest-ed away with acorns and oak leaves that a reader sent me a few years ago. Not that you asked any of this.)
[[Category:Recipe]]
 
[[Category:Dessert]]
Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.

Latest revision as of 19:00, 20 December 2011

Ingredients

  • 1 C (226 g) unsalted butter, at room temperature
  • 1 C (200 g) granulated sugar
  • 1/2 C maple syrup (Grade B)
  • 1 egg yolk
  • 3 C (375 g) flour
  • 1/4 t ground nutmeg
  • 1 t salt

Dough

  1. Mix butter and sugar together until fluffy.
  2. Add yolk and drizzle in maple syrup
  3. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined
  4. wrap and chill dough for at least two hours (and up to four days).

Bake

  1. 350F
  2. Roll dough to 1/8-inch thickness
  3. Cut and cook (8-11 minutes)
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