Maple Cookies with Maple Butter Glaze

This is another recipe adapted from and old cookbook—Betty Crocker's Cooky Book.  Both my husband’s grandmother and his great aunt had copies of this cookbook.  My mother-in-law ended up with both of them so she gave me a copy.  I have made quite a few recipes out of this book, and all have been very good.  I had planned on making these Maple Cookies a few years ago, but never did.  As I was looking through the book, I noticed the post-it-note where I had marked the page and decided it was time to finally give this recipe a try.  The recipe is called Vermont Maple Cookies, and it is actually a variation of the Jubilee Jumbles recipe.  There are many variations of the Jubilee Jumbles recipe throughout the cookbook.  It is interesting to note that the Jubilee Jumbles recipe was named in observance of the 75th anniversary of Gold Medal Flour in 1955.  Noted in the cookbook above the Jubilee Jumbles recipe:

Just as our government issues commemorative stamps to honor important anniversaries, so General Mills named this cooky recipe in observance of the 75th anniversary of Gold Medal Flour in 1955.  Washburn’s Superlative Flour was renamed in 1880 when it won the International Millers’ Exhibition coveted medal of gold award.

The original recipe did not use real maple syrup, just maple flavoring.  In a previous recipe for Maple Cupcakes I talked about how my grandfather used to make maple syrup.  I really wanted my cookies to have more than just maple flavoring, I wanted them to have real maple syrup!  So, adapted the recipe just a bit to add the maple syrup.  I reduced the brown sugar, maple flavoring, and sour cream, and I increased the flour.  I also reduced the salt just because I don’t like a lot of salt in cookies.

These cookies smell so good as they are baking.  I absolutely love maple flavor.  In fact, my favorite coffee is maple flavored.  And I have to say the maple flavor was just right in these cookies.  I was prepared to experiment with the proportions further if needed, but luckily I didn’t have to—they turned out beautifully on the first try. 

On a side note, I am curious about the use of cooky instead of cookie.  In my old cookbooks, “cooky” is singular and “cookies” is plural.  I wonder if this was just a Betty Crocker thing, or if the spelling of the word changed at some point?  Leave a comment if you know! 

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Maple Cookies with maple Butter Glaze

by Jill {www.dulcedough.com} September-30-2011

A classic maple flavored cookie that is frosted with a maple butter glaze.

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup maple syrup
• 1/2 cup sour cream
• 1 teaspoon maple flavoring
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts

    For Glaze:

• 1/2 cup butter
• 2 cups confectioners' sugar, sifted
• 2 teaspoons maple flavoring
• 2 - 4 tablespoons milk

Instructions

1. Cream together the butter, sugar, and eggs.2. Add in the maple syrup and sour cream and blend well.3. In a separate bowl combine the flour, soda, and salt; then gradually add the dry ingredients to the wet ingredients, stirring until well combined.4. Gently sir in the walnuts.5. Heat oven to 375°F and drop dough by rounded tablespoons onto ungreased cookie sheet, leaving about 2" between cookies.6. Bake 10 - 12 minutes or until lightly browned.7. Remove to cooling rack and allow cookies to cool completely.8. To make glaze, heat butter until it begins to change color; then remove from heat and allow to cool completely.9. Stir in confectioners' sugar and maple flavoring then gradually add milk until glaze is the desired consistency.10. Spread glaze over cooled cookies.

Details

Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Yield: 48 cookies

Recipe adapted from Betty Crocker's Cooky Cookbook, General Mills and Golden Press, 1963.