« { avocado and cheddar quesadillas } | Main | { frosty weekend } »

February 18, 2010

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00e554f57a7a88340120a8b1cec8970b

Listed below are links to weblogs that reference { glazed maple cookies }:

Comments

heather

I'm inspired! Needed a new, dainty cookie recipe. Perfect.

Cheers and thanks,

*Heather*

tiina

Hi Heather, nice to hear from you! This is my new go-to cookie recipe that I remember the recipe for by heart. Mr. B feels a little less homesick when he eats something maple syrupy:)

Rivka

These cookies look great! I'm wondering why you decided to adapt the Martha recipe as you did. Did you try the original? Any tips about one recipe versus the other? Thanks!

tiina

Hi Rivka, my way to cook and bake is to mix and match recipes according to my experience, style and sometimes even mood:) I have not tried the original recipe, and this version has become the one we use always.

I wanted to make the cookies a bit thicker and have cracks on the edges. I also made a smaller batch than the original recipe. I love to use Maldon salt, so the coarse salt on top is a must for me. Thanks for your questions and comments. It was really nice to hear from you!

Donna

I tried making these cookies last night. They taste fabulous, but I need help on two things. While I pressed the cookie only a bit, the baked cookie came out, not with a flat thick disk shape but a slightly mounded disk tapering to a thinner edge (no cracks around the edge) . Is there something I could have done to maintain the thicker flatter shape? Since they were mounded at the center, the maple glaze wanted to pour off the cookie. Perhaps I did not cook it long enough. Trying to judge 3/4 the volume on 1/4 c. is not easy. Is there another measure like a thread stage or a temperature. I would love to make these look as great as yours do. Thanks for this beautiful web site, I just discovered it last week.
Regards - Donna

tiina

Hi Donna, thanks for the question. It sounds like something has been a bit off with your dough. The shape and the size of the cookie should not change much in the oven, since it doesn't have a raising ingredient such as baking powder or soda in it. So the shape of the cookies should remain the same as they were before the oven. You should be able to flatten a small ball of dough with a flat bottomed glass, and have the cookies turn out that shape after baking them.

It sounds like the type of flour used might have effected the result. I have noticed that sometimes the dough has turned out more buttery and soft, and in this case the cracks don't form as much while flattening the cookies. If the flour is not holding the dough together enough and it is too soft, it is possible that the edges melt in the oven leaving the top mounded like you described. Did the edges seem too melty in the oven?

You could try to make the cookies double batch when the measurements are more even, like 3 instead of 1 1/2, and 1/2 instead of 1/4. If you felt like the dough might have had too little flour to keep the cookies together, add a bit more.

I'd love to know how the cookies turned out with another try. It is really a favorite recipe in my family, and they are amazing tasting (and looking!) when they turn out right. You can also send me an email if you have any further questions!

Donna

Tried again this weekend. This time I made the cookies a bit larger so that when I impressed them with my espresso cup it left a small ridge around the outside perimeter. I measured the dry ingredients instead of using a digital scale. I increased the oven temperature about 5 degrees. Cookies still spread out on me, but not as much. At least they looked a lot more elegant than my first attempt. Taste is still great. I am never sure how long to cook the "glaze". I may try using a thermometer next time and taking it to something like the softball stage.
Thanks for this unusual and delicious cookie.

tiina

Hi Donna, I'm glad to hear the cookies improved and that you like the flavor. I like to leave the glaze quite runny so that I can just spoon it on the cookies and they can drip a bit. I simmer the syrup for a minute or two, really depending on the syrup. You can test the glaze quickly by dipping a spoon in the hot syrup and drawing a line of a plate with it. If the line solidifies a bit right away, it will also on the cookies. Thanks for the follow up, Donna! Happy baking:)

Andrea

I loved these cookies so much I posted the recipe (as of 5:30 am 4/12/10) and your amazing photograph on my blog. I linked back to site and gave you full credit! Thank you for these delicious cookies! I love your blog by the way!

-Andrea
PumpkinTart

Alliemacphail

I love these cookies. I have just moved from Canada to Bahamas and wanted to make some thing that tastes like home for my new friends. If I do not eat them all before the girls arrive, these will do the trick..the best cookies ever!!!

Stella

Hiya! I live across the world and I really want to try this recipe! It looks absolutely delicious! The only thing that troubles me is the measurements. Cups seem a bit arbitrary; could you possibly do a conversion to grams and ml for your international friends?

Love from Greece
xx

The comments to this entry are closed.

  • Hi. I'm Tiina. Sparkling Ink is my food & home blog about passion and love for food and simple living. For me, food is all about fresh ingredients in season, having fun in the kitchen and sharing it all with family and friends. My cooking is inspired by both of my home cultures, Scandinavian and American. Food makes me happy; hope to share some of that happiness with you.



elsewhere


Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported