CROWN MAPLE® MAPLE CRÈME SANDWICH COOKIES

Every time we have one of these cookies, we are reminded of just how maple syrup can improve pretty much any dish on the planet. A batch of these maple-infused, homemade cookies are a perfect addition to your milk-and-cookie break!


PREP TIME: 20 MINUTES + 1 HOUR FOR CHILLING

SERVES: 24 cookies


INGREDIENTS: FOR THE COOKIES

1 cup (2 sticks/225 g) unsalted butter, at room temperature

1 1/2 cups (220 g) plus 2 tablespoons Crown Maple organic maple sugar

1/2 teaspoon kosher salt

2 tablespoons Crown Maple Dark Color Robust Taste organic maple syrup

2 large eggs

2 1/4 cups (290 g) all-purpose flour


FOR THE ICING

3 cups (370 g) confectioners’ sugar

1 cup (2 sticks / 225 g) unsalted butter, at room temperature

1/2 teaspoon kosher salt

1/4 cup plus 2 tablespoons (90 ml) Crown Maple Dark Color Robust Taste organic maple syrup


DIRECTIONS:

Fry the bacon in a skillet over medium heat until very crispy, about 10

minutes; transfer the fi nished bacon to a paper towel–lined plate. Chop the

cooled bacon into small pieces. You should have about . cup

(115 g) chopped bacon.


In a stand mixer fi tted with the paddle attachment, cream the butter, maple

syrup, bourbon, vanilla, sugars, and salt together. Stir in the eggs one at

a time until incorporated, then add the fl our and baking soda and stir to

combine. Stir in the bacon, chocolate chips, and peanuts until incorporated

throughout. Put the bowl in the refrigerator for 30 minutes, to let the dough

fi rm up slightly.


Preheat the oven to 350˚. Line a baking sheet with a silicone mat

or parchment paper.


Drop heaping teaspoon–size balls of the dough onto the prepared baking

sheet, spacing them about 2 inches (5 cm) apart so they have room to

spread. Bake for 12 minutes, until they are fragrant and puff ed up and have

turned almond brown. Transfer to a wire rack to cool slightly, then serve

warm. Leftover cookies can be stored in an airtight container for up to 5 days.


#holiday #cookies #baking #maple


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