As you wander the fall farmers markets, you are sure to see bottles and even jugs of a wonderful American product: maple syrup. When Suzen and I travel to Europe, we take a bundle of small bottles to give away to old and new friends. Eyes widen when they see the liquid gold and we say “pancakes” or “crepes”.
How do we Americans now use maple syrup: pancakes and waffles. Maple syrup is for breakfast — unless you are hooked on maple syrup for your baked sweet potato at the dinner table.
I think maple is dramatically underappreciated. The sweetness is intense but the flavor of real — and not artificial syrup — is understated, so maple syrup is perfectly destined for desserts that tender sophistication. Pie, cakes and cookies can all indulge in maple flavor, as a component or the main tone. And if you scour old cookbooks, you’ll find antique recipes that vividly put maple to work. Lately, too, you’ll see some new cookbooks rediscovering our maple syrup heritage.
Here’s a cookie example with maple flavor both in the cookie itself and in an exceptional icing.
“Don’t frost them all,” Suzen said to me. I had just finished whipping up the icing and was in the midst of a final taste test.
I licked my finger clean. “Why not? This frosting is enormous!”
“I don’t like frosting,” she responded. It’s true. She is not a frosting aficionado. No one is perfect, and certainly not Suzen.
I sighed. I obeyed. I frosted half the cookies, but put the frosting on doubly deep. You simply cannot waste frosting. That would be a serious anti-Green, anti-environment action.
And the next day? She’s eating a frosted cookie and saying, “This is good!” She put the box of cookies out for her Cooking by the Book staff to enjoy. At the end of the day there were 20 unfrosted cookies lingering in the bottom of the box. All, and I do mean every last one, of the frosted variety were gone.
I love Suzen deeply. I’m not sure if I will ever understand her.
Go ahead. Frost them all. You won’t regret it. Although, I’ll admit, the unfrosted cookie by itself is quite good. Suzen is not all wrong.
Frosted Maple Drops
Yield: ~90 smallish cookies
Ingredients:
For the cookies:
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 4 cups all-purpose flour
For the frosting:
- ½ cup evaporated milk
- 6 tablespoons butter, melted
- 1 teaspoon maple flavoring
- 3 to 4 cups powdered sugar
Preparation:
Preheat oven to 350°F. Lightly grease a cookie sheet; set aside.
In a large mixing bowl beat 1 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in maple syrup, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet; flatten slightly. Bake for 8 to 10 minutes or until tops are set. Transfer cookies to a wire rack; cool.
For icing, in a medium bowl stir together evaporated milk, melted butter, and maple flavoring. Gradually stir in enough of the powdered sugar to reach spreading consistency. Spread tops of the cookies with icing.
Source: Better Homes and Gardens: 365 Comfort Foods
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5 for1/60th second at ISO‑1600