This past weekend was the Mad River Valley Maple Festival, our second annual, and it was another great success. To see more check out the Tonewood blog to view a video clip by our local Vermont ABC/FOX affiliate
New to the festival this year were the Innkeepers of 1824 House which is a lovely inn located right next door to the Hartshorn sugar house. The Innkeepers were featuring their delicious maple cookies. They are generously sharing this recipe below. Check it out!
1 cup butter, softened
3/4 cup brown sugar (or substitute with maple sugar)
1/4 cup maple syrup
1/2 tsp vanilla extract
1 tsp baking soda
1/8 tsp salt
2 cups flour
1/2 tsp cinnamon
1/4 cup maple syrup
1 cup icing sugar (powdered sugar)
Preheat over to 350 degrees F. Whip together the softened butter and brown sugar until fluffy. While mixing, drizzle in maple syrup until fully incorporated. With mixer on low, add whole eggs one at a time, whipping until smooth after each egg. Mix in vanilla. In a separate bowl, sift the baking soda, salt, flour, and cinnamon together. On low speed, add about a third of the flour mixture at a time, add to the butter mixture until well combined. Increase speed to medium and mix for about 30 seconds or until batter is uniformly smooth.
Line a baking sheet with parchment paper. Scoop about 2 Tbsp-sized balls of dough onto the parchment, leaving room between the dough balls for cookies to double in diameter. Bake for 12-15 minutes, or until edges are brown and golden. Once baked, transfer cookies to a cooling rack.
While cookies are cooling, make the glaze. Warm the maple syrup and mix with powdered sugar, stirring until smooth. Glaze should coat the back of a spoon evenly, but drip freely. To adjust consistency, add warm water to thin or powdered sugar to thicken.
Wait for cookies to cook completely before icing.
The 1824 House Website
Source: Original recipe found here: http://www.foodnetwork.ca/