We went to the pumpkin patch yesterday and picked out our Halloween pumpkins. We also went for a hay ride, checked out the piggies and the Madster went for her first pony ride. It certainly won’t be her last! She LOVED it. And I love the tradition.
Since we were having such a fall-themed day, I decided it was time to do seasonal cookies. I had bought *real* maple syrup earlier in the week, so I decided to do Maple Leaf Cookies. The recipe was easy enough to put together and it can be converted (by using soy milk) to make the cookies vegan. It is necessary to refrigerate the dough. You won’t be able to roll it out until you do. That’s easy enough! In addition to leaves, I cut out cats, bats, ghosts and pumpkins.
I didn’t follow the recipe’s instructions for the glaze as I wanted to do something a little more artsy. I mixed powdered sugar and maple syrup, but I didn’t put the glaze on the cookies until they were cool. I also took small portions of the glaze and tinted them with purple, brown, orange, red and yellow (thanks for the fancy food coloring, Sarah!). Unfortunately I forgot to add a bit of corn syrup to make them shiny, so the glaze was a bit dull after they dried. Still pretty though.
Maple Leaf Sugar Cookies
1 cup butter, softened
2/3 cup sugar
1/2 cup maple syrup
1/3 cup milk
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3 tablespoons pure maple syrup
1/2 cup powdered sugar, sifted
In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature. Add milk. In a separate bowl, combine dry ingredients. Add cooled syrup mix; mix well to combine.
Divide dough in half; wrap in plastic wrap and refrigerate 2 hours. Roll on lightly floured surface to 1/4-inch thickness. Cut with maple leaf cutters. Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.)
Immediately remove cookies to wire rack. Combine glaze ingredients well; brush cookies with glaze immediately. Cool completely.