It's autumn in these parts... and I've been trying to come up with a word that truly describes what I feel when I see the giant golden leaves descend from the big leaf maple trees in our backyard. They cascade, hover, pause in mid air, and slowly land as if the earth rises up to greet them. Each one is larger than my outstretched hand and holds a lifetime of wisdom. In honor of this glorious season, I've got a favorite recipe for you to try.
These are simply perfect, melt-like-butta in your mouth little golden morsels of deliciousness.
So, let's get moving so we can eat 'em sooner rather than later.
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup unrefined sugar
- 1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
- 1/2 teaspoon maple extract
- 1/4 teaspoon lemon extract
- 1 large egg yolk
- 1 teaspoon salt
- 3 cups sprouted flour (you can use all purpose as well, but I prefer to keep the life force high and mighty)
- In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup, extracts, and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours or overnight
- Preheat oven to 350°F.
- Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, sprinkle with large grain demara sugar. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
- Bake cookies in batches in middle of oven until edges are golden, about 10-12 minutes, and transfer to racks to cool.
Well, Lovelies.... I do hope you enjoy these... and I hope you think of me while you devour these little sweeties, and I'll think of you ♥
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