Thursday, December 8, 2011

Cookie Exchange Time

This is going to be quick and easy.  There will be cookies and cupcakes and other delicious sweets coming that will go to all the wrong places but then the new year will come and we will make resolutions to work them off.  Right? Why you may ask will there be such an onslaught of goodies? Because its time for holiday baking.  These are the first of them; well actually I made these and cupcakes in the same night...eggnog cupcakes to come!  These cookies are a mix of hard and soft, crispy around the edges and soft in the middle.  They are spicy, but the frosting offsets the spicy just enough and the walnuts add just the right amount of crunch.  These are tasty holiday cookies and super easy to make! 

Doing one inch scoops of dough using a cookie scoop makes 2 inch cookies...just the right size to end up eating about 2 or 3.

Frost and add toasted walnuts.  P.S. I clearly need to invest in some sort of Christmas plate...I am using a pink plate and try to say yay its the holiday season at the same time.  I am clearly confused.

Maple-Walnut Spice Cookies: (adapted from Cooking Light)
*makes approximately 22-26 cookies
1 1/2 cups all-purpose flourClick to see savings
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Click to see savings1/4 teaspoon saltClick to see savings
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened Click to see savings
2 tablespoons maple syrup
1 large egg

1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon skim milk
2 teaspoons butter, softened

1/2 cup finely chopped walnuts, toasted

1.  In a medium size mixing bowl, whisk together flour, baking soda, ginger, cinnamon, salt, nutmeg and cloves.  Set aside.

2.  In a large mixing bowl, cream together brown sugar and butter using a whisk or an electric mixer, until light and fluffy.  Whisk in the maple syrup and egg just until combined.

3.  Gradually whisk the dry ingredients into the wet ingredients until combined.

4.  Place in refrigerator for 30 minutes to an hour to harden or overnight.

5.  Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper for easy cleanup.

6.  Using a 1 inch cookie scoop or tablespoon, scoop dough onto prepared baking sheet, approximately 1 ½ to 2 inches apart.  Bake for 13-15 minutes or until lightly browned.  Cool on cookie sheet for 2-3 minutes; then remove to cooling rack.  While cookies are cooling prepare frosting.

7.  In a medium sized mixing bowl, whisk together powdered sugar, maple syrup, milk and butter until smooth.  If frosting is to thin add a bit more powdered sugar until desired consistency is reached.  Spread frosting evenly over cooled cookies and sprinkle with toasted walnuts.  Enjoy!

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