Sunday, October 10, 2010

Maple, Wanuts, On Cookies? Oh My!

"No spring nor summer beauty hath such grace,
As I have seen in one autumnal face."
-John Donne

Fall for My 'Maple Nut Cookie' Recipe

1 1/2 cups unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground sea salt
1 1/2 tsp. all spice
3/4 cup packed brown sugar
1/4 cup butter/ margarine (like Earth Balance)
2 tbsp. maple syrup
1 "egg's worth" of egg replacer (like Ener-G, banana, or applesauce)

1 cup powdered sugar
2 tbsp. maple syrup
1 1/2 tbsp. soy milk (or rice milk, or almond milk, or coconut milk; whatever you like)
2 tsp. butter/ margarine (like Earth Balance)

1/2 cup chopped walnuts

Preheat oven 350 degrees.

To make cookies, mix all the cookie ingredients into a large mixing bowl. Then use electric mixer on low until everything batter is evenly mixed, slightly moist, and starting to look crumbly. Next, pack with hands so batter is in a big ball like dough. Get all those crumbles together and really mush them into the ball of dough. Then take a tablespoon and scoop dough into it. Pack it into the tablespoon until it is full and holds together nicely. Press lightly into one side of the dough in the tablespoon and it should slide right out. Place onto baking sheet covered in parchment paper (I got a great unbleached all natural roll from Whole Foods). Place mounds of cookie dough about 2 inches apart. This recipe should yield about 25 cookies. Cook in oven for about 15 minutes.

To make frosting, combine all frosting ingredients into a medium sized mixing bowl. Whisk then mix until smooth.

Let cookies cool in pan. When cool to touch, transfer to wire rack and let cool for about 10 more minutes. When cookies seem cool enough to frost, give frosting one more mix in bowl before you begin using it, then frost the cookies. Lastly, sprinkle chopped walnuts on top. Then enjoy!

These cookies were amazing on a cool crisp autumn afternoon, with a nice cup of coffee, amongst great company. They were a big hit too! This is a super quick and easy recipe to make that tastes amazing, and is perfect for fall.

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