Listen, I know I’ve already posted 25 other cookie recipes here.
So if you’re thinking, another one? This girl is out of control! I can’t argue.
But hear me out: no matter how many other types of recipes I try—from cakes to soup to meat to vegetables—it’s still cookies that I love the most. So did my grandma.
I wish I could remember the first time I had a cookie—do you? The earliest I knew, I was stirring batter in Grandma’s kitchen, anticipating the trays we would pull out of the oven, so it’s as if I’ve always liked cookies and they’ve always been there, unlike kale or cheese or spinach or fish or something else I had to grow to enjoy.
And it just makes me think that while there is certainly value in changing perceptions, there is also value in keeping some, in having a few things, such as my parents or my brother or the way it feels to laugh out loud at someone’s story, that I have always loved.
Cookies are like that for me.
So that was excuse #1, that cookies are pure comfort and nostalgia and they make me happy. Excuse #2 for posting the 26TH COOKIE RECIPE here? These are some really, really good (Really! Really! Good!) cookies.
I saw them Thursday at Kelly’s site, Eat Make Read, where she said she was a little bit in love with them. Kelly’s never steered me wrong, so that caught my attention. I had all the ingredients (well, make that, I thought I had all the ingredients, but I ended up being out of sugar, which I realized right about the time that I reached for it, my softened sticks of butter already in the bowl, but good news: Dominick’s is less than a mile away!), and they are very simple mix-and-form-into-cookies cookies, with just one extra step of cooking maple syrup until it reduces to make a glaze on top.
In a nutshell, here is why you need to make these cookies: they combine sweet and salty, kind of like those insanely good New York Times chocolate-chip cookies, or like the popcorn combination my friend Shelley’s parents always like (time for a bonus story! While her parents were dating, one liked buttered popcorn and the other prefered caramel, and so they’d each get their choice and share, and over time started liking the combination of the two so much that now, four kids and however many grandchildren later, they always put them together, and, oh my gosh, it is awesome).
And if all of those things haven’t convinced you, one more endorsement: cookies make you feel better, I mean it. It’s always been true for me.
Glazed Maple Cookies
from Eat Make Read and Everyday Food, November 2009
makes 40 cookies
3 cups all purpose flour
1 teaspoon coarse salt + 2 Tablespoons for sprinkling on top
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 cup pure maple syrup
2 large egg yolks
In a medium bowl, whisk together the flour and salt.
In the bowl of a mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With the mixer on low, beat in flour mixture.
Using a Tablespoon scoop, drop batter 3 inches apart onto baking sheets.
Using a flat-bottomed glass dipped in flour, flatten cookies to 1/4-inch thickness.
Bake 12-15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
When cookies are cool: In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. (I don’t know if other people actually measure the syrup to see, but I knew it was ready when the syrup bubbled and frothed a little and had turned a little darker.) Spoon the syrup over the cooled cookies. Sprinkle each cookie with a little salt.