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So last weekend I helped a friend make these cookies. By which I mean I did a fabulous job of always managing to be standing where she needed to walk, chatted about random things, got to have a bit of batter from the bowl after the cookies were in the oven, and got the second cookie. These cookies have a great deal of maple flavoring in them but they taste more like sugared sunshine. So without further ado, I present:
French Toast Cookies
Ingredients
Cookies:
2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Tbsp. Cinnamon
1 tsp. Ground Nutmeg
1/2 lb Butter, at room temperature
3/4 C. Brown Sugar, packed
1/4 C. White Sugar
1 pkg. (3.4 oz) French Vanilla Instant Pudding
2 Eggs, large
2 tsp. Pure maple Extract
Maple Glaze:
2/3 C. Powdered Sugar
7-8 Tbsp. Maple Syrup (enough to make moderately thin glaze)
Cinnamon, for dusting the cookies.
Directions
1. Preheat oven to 350 degrees.
2. Stir together the confectioner's sugar and maple syrup for the glaze. Set aside.
3. Sift together first 5 ingredients into a large bowl. Set aside.
4. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, then maple extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
5. Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet.
6. For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-size cookies, bake 10-12 minutes. Leave on pans to cool slightly.
7. When warm but not hot, drizzle maple glaze over cookies and then dust with cinnamon. Serve immediately.
French Toast Cookies
Ingredients
Cookies:
2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Tbsp. Cinnamon
1 tsp. Ground Nutmeg
1/2 lb Butter, at room temperature
3/4 C. Brown Sugar, packed
1/4 C. White Sugar
1 pkg. (3.4 oz) French Vanilla Instant Pudding
2 Eggs, large
2 tsp. Pure maple Extract
Maple Glaze:
2/3 C. Powdered Sugar
7-8 Tbsp. Maple Syrup (enough to make moderately thin glaze)
Cinnamon, for dusting the cookies.
Directions
1. Preheat oven to 350 degrees.
2. Stir together the confectioner's sugar and maple syrup for the glaze. Set aside.
3. Sift together first 5 ingredients into a large bowl. Set aside.
4. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, then maple extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
5. Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet.
6. For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-size cookies, bake 10-12 minutes. Leave on pans to cool slightly.
7. When warm but not hot, drizzle maple glaze over cookies and then dust with cinnamon. Serve immediately.