My Uncle Bobby, also known as the
self-proclaimed “Mayor of Morley, New York,” happens to make the finest maple
syrup I have ever had. Harvested from the maple trees of the Adirondacks in
Upstate New York, this syrup is super rich with incredible depth of flavor and
has that perfect velvety consistency. Luckily for me, he sends me syrup every
spring. To make it last through the year, I freeze it and thaw as needed.
Incredible taste aside, the way this syrup is packaged is absolutely adorable.
It looks great on my kitchen table (and is always a great conversation piece)
when I’m serving Sunday Brunch.
These White Chocolate Dipped
Maple cookies are so fitting for sugar season and a perfect way to enjoy Uncle
Bobby's maple syrup - one batch calls for an entire cup! As you can probably
imagine, they are bursting with maple flavor. For a little something extra,
melt some white chocolate and coat half of the cookie once cooled. While the
chocolate is still soft, top the cookies off with chopped walnuts. Anytime you
happen to have fresh maple syrup on hand and are craving something both crunchy
and sweet, I highly recommend these cookies!
1 cup butter, softened
1 cup brown sugar
1 egg1 cup maple syrup
1 tsp vanilla extract
2 teaspoons baking soda
1/4 teaspoon salt
4 cups all-purpose flour
½ cup granulated sugar for decoration
1 cup white chocolate
1 cup chopped walnuts
Directions:
-
Preheat oven to 350 degrees.
- In a large bowl, cream the butter and brown sugar. Add the syrup, vanilla and egg. Mix until combined. In another bowl mix the flour, salt and baking soda. Sir into mixture until well blended. Shape into 1 ½ inch balls and roll into sugar.
- Bake for 10-12 minutes, or until golden brown.
- Melt chocolate, and dip ½ of cooled cookie into chocolate. Sprinkle cookie with chopped walnuts and allow to harden.
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