Maple Cookies with Apple Cider Glaze

I love fall baking and my husband loves maple and apple, so this is always a very yummy few months for us. Just because I decided to give up gluten, it doesn’t mean my family has. Of course they support my new eating lifestyle, but truth be told, gluten-free baking is a whole world of its own. Ingredients are different, baking times are different, the whole chemistry of it all is different. It intimidates me, so I still bake some “regular” treats for my boys to enjoy, and to keep my confidence up amidst countless gluten-free recipe fails.

I ended up making this recipe up. My husband was in the mood for something maple flavored, and I was anxious to perfect an apple cider glaze. I figured I might as well try to kill two birds with one stone, because, why not?

The result exceeded my expectations. YUM! The cookie wasn’t too sweet, and the glaze gave it a little extra. I’m always afraid glazes will taste to much like powdered sugar, but this one kept the apple flavor and was sweet without tasting just like sugar. Success! The cookie was good without the glaze, but I really think the glaze just made the cookie. I brought some extras to work and they didn’t last long. Give this one a try! It would be great on the Thanksgiving dessert table, too. Enjoy!

Maple Cookies with Apple Cider Glaze

Ingredients:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. maple extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

For the glaze:

  • 1 cup apple cider
  • 1/2 – 3/4 cup powdered sugar
  • 2 tablespoons butter
  • dash of salt

Directions:

  1. Preheat oven to 375°F and cover cookie sheets with parchment paper or a silicon baking mat.
  2. Cream shortening and brown sugar until fluffy.
  3. Beat in the egg, syrup, and extracts until well mixed.
  4. Combine flour, baking powder, and salt.
  5. Add dry ingredients to the creamed mixture.
  6. Chill the dough for an hour.
  7. Drop by tablespoonfuls onto cookie sheets.
  8. Bake for 10-12 minutes.
  9. While the cookies are cooling, make the glaze. Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.

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Orange Cookies with Orange Glaze

Happy Memorial Day weekend to all my friends in the US! This weekend is full of family, friends and BBQ’s for many. I always offer to bring the sweet treat to any gathering I attend, and this year, I came across the perfect summertime recipe. Since it’s the unofficial start of summer, how could I pass this up?

Brown Eyed Baker had this recipe for these orange cookies with orange glaze just over a month ago. I have made them four times since her blog posting and each time I’ve gotten rave reviews. One coworker told me they were the best cookies he’d ever had. Another coworker requested these for his birthday and these flew off the table at a bake sale. So, as you can see, this is a must-try recipe.

Jump on over to Brown Eyed Baker for the recipe I didn’t see a need to adapt it all. Enjoy this recipe and your holiday weekend!

Pumpkin Cookies with Browned Butter Icing

OK, I can’t resist. I have to give you all just one more pumpkin recipe before Thanksgiving tomorrow. If you’re still looking for a seasonal dessert to make, I definitely recommend these cookies.

These cookies have a subtle pumpkin flavor and are more of a cake-like cookie. They’re very soft and kind of melt in your mouth. I’d never made browned butter icing before, but it was surprisingly easy and tasted SO good! I’m glad I learned how because this icing will definitely make it to my recipe arsenal. Shout out to my girls Betty (Crocker) and Martha (Stewart) for coming up with a killer recipe. Here is my adaptation. Enjoy!

Pumpkin Cookies w/ Browned Butter Icing
Yield: 36 cookies

Cookies:
2¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1¼ teaspoons kosher salt
1½ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¾ teaspoon ground nutmeg
10 tablespoons unsalted butter, at room temperature
2¼ cups light brown sugar
2 eggs, at room temperature
1½ cups canned pumpkin
¾ cup half-and-half
1 teaspoon vanilla extract

Icing:
4 cups powdered sugar
10 tablespoons unsalted butter
¼ cup plus 1 tablespoon half-and-half
2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
  4. Beat in the eggs until combined. With the mixer on low, add the pumpkin, half-and-half and vanilla and beat until very well blended, about 2 minutes.
  5. Keep the mixer on low and add the dry ingredients. Beat until just combined.
  6. Use a spoon to drop the batter onto the prepared baking sheet – they should be about one and half inch rounds. (If you’re a perfectionist, or Martha Stewart, you can transfer the batter to a pastry bag fitted with a plain tip. Pipe 1 1/2-inch rounds onto the prepared baking sheet, leaving about 1 to 1 1/2 inches between them.)
  7. Bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed.
  8. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes than remove them to the rack to cool completely.Repeat with remaining batter.
  9. To make the icing: Add the confectioners’ sugar to a large heat-proof bowl.
  10. Put the butter in a small saucepan, set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty (be patient and watch carefully –  it can go from browned to burnt quickly).
  11. Remove it from the heat and pour it over the confectioners’ sugar, scraping the browned bits from the bottom of the pan as well.
  12. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread about 1 teaspoon of icing on each cookie. (If the icing stiffens before you get them all frosted, stir vigorously to lighten it up.)