Vermont Maple Cookies Recipes

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VERMONT MAPLE COOKIES



Vermont Maple Cookies image

I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 15

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon maple flavoring
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white baking chips
1 cup chopped pecans
MAPLE GLAZE:
1/3 cup butter, cubed
1-3/4 cups confectioners' sugar
1/3 cup maple syrup
1/4 teaspoon maple flavoring

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

VERMONT MAPLE PECAN COOKIES



Vermont Maple Pecan Cookies image

I've just discovered the best oatmeal cookie recipe ever. Nothing like pecans, oatmeal, and a hint of maple. I used pure maple syrup. Recipe courtesy of relishmag.com and Julie Hession (Celebrating America's Love of Food).

Provided by AmyZoe

Categories     Drop Cookies

Time 50m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 13

3 cups oats (old-fashioned)
1 cup unsweetened coconut, shredded
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups light brown sugar (packed)
1 cup unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup water, boiling
1 teaspoon maple extract or 1 teaspoon vanilla extract
2 cups pecans, chopped and toasted

Steps:

  • Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
  • Line two baking sheets with parchment paper.
  • Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
  • Combine butter, maple syrup, and corn syrup in a medium saucepan.
  • Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
  • Combine baking soda and boiling water and stir to dissolve.
  • Add to maple syrup ingredients and stir well.
  • Add maple or vanilla extract. Stir into dry ingredients.
  • Add pecans and stir well.
  • Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  • Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
  • Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

VERMONT MAPLE COOKIES



Vermont Maple Cookies image

Make and share this Vermont Maple Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h21m

Yield 3 dozen

Number Of Ingredients 15

1 cup unsalted butter
1 cup pure maple sugar
1/2 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
2 large eggs
1/2 teaspoon baking soda
2 teaspoons maple extract, to taste
2 3/4 cups unbleached all-purpose flour
2 tablespoons pure maple sugar
2 tablespoons sugar
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 tablespoon heavy cream
1/4 teaspoon maple extract

Steps:

  • Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
  • Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
  • Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
  • Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
  • Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
  • Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
  • Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
  • Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.

Nutrition Facts : Calories 1657.3, Fat 67.9, SaturatedFat 41.3, Cholesterol 310.5, Sodium 665, Carbohydrate 250.1, Fiber 3.1, Sugar 156.7, Protein 16.8

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