Wednesday, April 22, 2009
Sorry to those who actually follow my musings that I’ve been so negligent about posting this month. I’ve had a crazy two weeks at work, and I’ve just been too burned out to spend one more second on my laptop than absolutely necessary.
And then there’s this: In the past month two of my editors from my journalism job have emailed me to say they loved my blog (Thanks Gwenn and Kathi!) As lovely as those words were to hear, that means they actually READ it too.
Which means it is impossible to sneak in a few posts in Bloggerland when I have deadlines looming (or overdue!) without getting caught by the folks who actually PAY me to write witty stories.
Then tragedy! When I finally found time to get back to blogging, I lost all of my photos from the past few weeks because my computer froze as I was uploading them. I know a more devoted blogger would have rallied, and headed right back into the kitchen, but not me. I considered giving up blogging entirely.
Because really, life is stressful enough. And knitting is better for the blood pressure and peace of mind. And my DVR is 90% full of recordings of television shows I used to love. The thought of knitting in front of the fire and catching up with Meredith and company on Grey's Anatomy seemed irresistible.
Thankfully, my Mom came to the rescue and brought cookies! And not just any cookies, but the Maple Cookies I loved as a kid.
These cookies are beyond YUMMY – and they smell like maple HEAVEN. When I was growing up my Mom made cookies for us almost every day, but she couldn’t always afford expensive ingredients like chocolate chips. We ate a lot of “brown cookies” made with molasses, brown sugar or maple syrup.
I must confess I don’t make those types of cookies (and haven’t eaten them myself since childhood) because it never occurred to me that my kids would like them. Um, I would be wrong. Yep, they loved them. We’ll be adding these to our regular repertoire.
It makes me want to test more of my childhood favorites on my kids….stay tuned…
Vermont Maple Cookies
1/2 cup shortening
1 1/2 cups light brown sugar, packed
1 cup sour cream
2 tablespoons maple extract or flavoring (but not maple syrup, which isn’t potent enough)
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and maple flavoring. In a separate bowl, stir together flour, soda, and salt; blend with wet ingredients. Mix in nuts.
Heat oven to 375 degrees. Drop rounded tablespoonfuls of dough about 2” apart on greased baking sheet. Bake about 10 minutes, or until almost no imprint remains when touched lightly. When cooled, spread with maple butter glaze.
Maple Butter Glaze
Heat 1/2 cup butter until golden brown. Blend in 2 cups sifted confectioner’s sugar and 2 teaspoons maple extract. Stir in 2 to 4 tablespoons hot water until icing spreads smoothly.