Adapted from Sweet Peas Kitchen. I appreciate a good cookie with my afternoon tea, especially
if it is not chocolate based or decorated. I rolled the dough with a rolling pin on a lightly floured surface and
cut the cookies out with a 2-1/2 inch cookie cutter. The texture of course was different but the
flavour remained the same. A further variation was my choice of toppings;
toasted almonds and white chocolate chips. But white chocolate chips apparently do not count. I cut it down to half a recipe; yes it
is possible to divide an egg. I am not exactly sure what purpose bread flour serves in a cookie recipe, but since I had bread flour, I used it.
BROWN SUGAR MAPLE COOKIES
1 cup bread flour
1 cup white flour
2 tsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 egg
2 tsp pure vanilla extract
1-1/2 tsp maple extract
When she arrived, the darling child said the house smelled
like freshly baked cookies. She took one look at the cookies, poured herself a
glass of milk and promptly melted a handful of pure chocolate chips in the
microwave. She dipped two cookies into the chocolate and ate them. I shouldn’t have tried.
Who is old enough to remember this one?
BROWN SUGAR MAPLE COOKIES
1 cup bread flour
1 cup white flour
2 tsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 egg
2 tsp pure vanilla extract
1-1/2 tsp maple extract
almonds and white chocolate chips
- In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Scrape down the sides of the bowl and the egg, vanilla and maple extracts and beat until well combined.
- Add the flour mixture until just incorporated.
- Roll the dough into a disk, cover with plastic wrap and refrigerate for at least 2 hours.
- Heat the oven to 350F.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the cookie dough and cut with a 2-1/2 inch cookie cutter and transfer to the prepared pan.
- Press almonds and white chocolate chips into the cookies.
- Bake the cookies in the preheated oven for 10 to 12 minutes until lightly golden brown around the edges.
- Remove from the oven and let the cookies solidify for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
