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Sprinkle cookies with coarse salt after glazing to enhance the maple flavor.

Source: Everyday Food, November 2009



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How would you rate this recipe?
  • loisbee
    2 JUL, 2012
    so good! I made a few trays to get it right. The dough can be crumbly, and refrigeration helps with handling. I also lightly pressed the back of a spoon into the cookies right when they came out of the oven, to make a little dip for the maple syrup. If you put on the maple syrup while the cookies are hot, it sinks in and makes a glaze. I waited until they were cool, simmered the syrup pretty thick, and I prefer that aesthetically. and YES the salt is the best part. Got many compliments :)
  • allisonmere
    8 FEB, 2012
    I made these cookies as an after-work surprise for my husband... and i haven't stopped making them (for him AND for all of our friends.) The dough does come out very crumby for me, but i press it together and flatten to make a tantalizingly crunchy cookie. Simmering the maple syrup so it has the perfect consistency - without foaming over the pot! - has been a trick, but the coarse kosher salt on the top completely makes this cookie. I have a feeling I'll be baking these for years to come.
  • hframpton
    22 NOV, 2011
    My new favorite!
  • Crafty_McCookery
    20 SEP, 2011
    These cookies turned out really good! I was kind of worried going in considering the mixed reviews, but since making them, I totally recommend this recipe. the dough was super easy to work with and the hint of salt gave them a special touch. For those wondering about the glaze, it looks like the cookies were brushed with maple syrup, it doesn't harden.
  • MrDVC
    3 FEB, 2011
    I made this recipe from Nov '09 magazine "Cookie of the Month". The dough required repeated chilling and freezing to be handled as directed, and the cookies came out greasy, dense, crumbly, just not worth the effort. The recipe needs a leavening agent (One tsp to 1/2 Tblsp soda or baking powder). As written the recipe is a waste of pure maple syrup.
  • LavenderY
    6 DEC, 2010
    Good hint about the salt. Perfect taste, texture, and size. Exceedingly simple - I'll probably make them again. Haters gonna hate.
  • MS11992787
    19 OCT, 2010
    Did the maple syrup glaze harden up like frosting, or just look like the cookies were brushed with maple syrup?
  • carrieknitscake
    19 OCT, 2010
    I made these recently. Some mods: I used a small scoop to portion out the cookies to the right size. Dough was really sticky, so I flattened with my hand instead of glass. Even though they look not done, take them out right when the edges get golden or it will be too crispy. I didn't have enough maple syrup to simmer down, so I used the remainder, heat it up, and then used a pastry brush to glaze them. Everyone at the party loved them. Will make again.
  • ronifilla2019334
    17 OCT, 2010
    Funny thing about all the comments...Did anyone actually make the recipe???
  • whitebeaches
    13 OCT, 2010
    authentic cookie sheet looks like many an authentic baker's sheet... looking forward to baking these rustic looking autumn cookies!

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