Holiday Baking Blitz

 

It's hard to believe I missed

especially when it's the perfect opportunity for a random act of kindness-sharing a plate of cookies. 

But it's never too late to start your holiday cookie baking this week. 

Start with Maple Brown Sugar Cookies  

MAPLE BROWN SUGAR COOKIES

These cookies are

• Not cakey
• Brown sugared and buttery
• Unbelievably chewy and soft in the center
• Crisp on the edges
• Made with pure maple syrup
• Topped with luscious maple icing

The maple icing sets, so are perfect for stacking and transporting. Because trust me, you’ll want to bring these everywhere you go. Thank you sallysbakingaddiction for sharing your tasty recipe.

Cook's Notes: Chilling the cookie dough is imperative. 30 minutes in the refrigerator makes for easier handling of the dough. Flour your hands when rolling the dough into balls. The recipe makes 24 cookies.
Ingredients

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon Saigon cinnamon
• 1/2 cup butter, softened
• 1 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup pure maple syrup not pancake syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract
• 1 cup finely chopped pecans or walnuts

Maple Icing

• 1 tablespoon butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• Pinch salt, to taste
• Milk if needed
• Sprinkles

Cookie Directions:

• Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1 minute. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and maple extracts, then beat on high speed until combined.
• Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the nuts and beat on low speed until combined.
• Cover and chill the dough for 30 minutes in the refrigerator.
• Preheat oven to 350 degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Bake each batch for 11-2 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Icing Directions: 

• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Add in milk to get needed consistency. Frost cooled cookies. Icing will set after about 1 hour.
• I added sprinkles because everything always tastes better when sprinkles are used.

UP NEXT Gingerbread Cookie Bars 

REMINDER: SHOES OUTSIDE YOUR BEDROOM DOOR TONIGHT

DECEMBER 6 ST. NICHOLAS DAY

Check out this book review 

https://sockfairies.blogspot.com/2018/01/the-st-nicholas-day-snow.html