It's that time of year.
Maple Sugaring Season!
In New Hampshire we have a had a fruity winter, seriously no more than 3 inches of snow at a time. And the last storm we had.... October. Yep OCTOBER!
In addition to no snow, we have had unseasonably warm days. Average day in the month of Feb... 40.
That is damn near tropical in NH!
Because of the strange warm weather our sap isn't running the way it should be. Maple season starts when the days are above freezing but then the temps drop again at night.
For local sugar houses this is bad news. Little sap means higher prices at the store for us!
Luckily for me I have the hook up.
As I've mentioned before, my hubby s family owns a Maple business over in Vermont. So I am lucky enough to get allot of free syrup or really cheap syrup.
In celebration of Maple Season and spring just around the corner. I made you these super easy Slice and Bake Cookies.
What is great about these is that you can slice off what you want, then through the dough back in the freezer. This way you don't end up with 4 dozen cookies all at once! And you can be a good girl or boy and eat them in moderation!
Slice and Bake Maple Cookies Dipped in Dark Chocolate
Adapted from Martha Stewart
3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
1 cup of room temperature butter
1/2 cup sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (the real stuff peoples!)
1 cup raw sugar
Dark chocolate chips (optional)
In your electric mixer cream sugar and sugars together on medium speed.
Add in egg yolk and syrup.
Sift together your flour and salt add into mixer while it is mixing on medium/low speed 1/2 a cup at a time.
Martha's recipe only calls for 3 cups of flour. I needed to add an extra 1/2 cup because it was too sticky. So add additional flour if needed. Dough needs to be rolled out so it can not be to moist.
After dough comes together transfer to a long piece of plastic wrap form into 2 12 inch logs.
Roll each log in about a 1/2 cup of raw sugar.
Wrap each one separately and refrigerate at least 2 hours.
I placed mine the freezer. So I can slice 1 cookie off at a time and bake as needed. (I don't need 4 dozen cookies lying around!)
Slice cookies about 1/4 inch thick and place on a parchment paper lined cookie sheet.
Bake at 350 for 12-14 minutes. Or until the cookie is slightly golden around the edges.
Remove cookies from baking sheet and let cool on a drying rack.
Meanwhile if you would like to dip them in dark chocolate, place a heat proof bowl on top of a pan of boiling water (water should come no more than 1/2 way up the pan sides) this is going to create a double boiler.
Add chocolate to your bowl (I used about a 1/2 a cup because I did NOT make all the cookies, use your judgement on how much to melt for your batch) stir the chocolate constantly until smooth.
Dip a cooled cookie into the chocolate place on parchment paper to harden (about an hour).