So, I have a taste for sweets and things are just running through my head. Should I make some butter rum muffins? Sounds good, but would have to run out to get a few things for that. Maybe a Queen Cake? Still, have the missing mixer problem and I'm not repeating the "Oh, I'll mix a cake by hand" mistake!
I really wanted something a little new, too. Finally, it dawned on me to adapt my maple cookie recipe a little bit for a softer cookie and one that has more subtle undertones to the flavor. So, I hit upon a Ginger Maple Spice Cookie.
I think you'll like the interplay of flavors with this softer cookie. When you first bite into it you will notice the distinct real maple flavor followed by the slightest "bite" of ginger and a finishing with a hint of orange. I know it sounds like I'm describing a wine, but the flavor of this cookie (particularly when served warm right out of the oven) is quite pleasing and I was pleasantly surprised at how nicely it turned out. This is a blond cookie, rather than the darker version for the all maple variety.
It's fairly easy and a take on the Maple Cookie batter you've seen here at Sugar Pies before. However, I played with some extras for the dough.
1 1/4 cup all purpose flour
1/2 tsp Baking powder
1/2 tsp Nutmeg
1/2 tbsp Fresh Ground Jamaican Ginger
1/4 tsp Orange extract
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1/4 cup Maple syrup
1 large egg
1. Preheat oven to 350 degree F.
2. In medium bowl mix flour, baking powder, nutmeg and ginger well and set aside.
3. In separate medium bowl cream together butter and sugar until grainy.
4. Add syrup and egg and beat until thickened.
5. Add flour mixture and blend until combined. Be careful to not over beat the batter.
6. Place dough in plastic bag and refrigerate for one hour.
7. Remove dough from refrigerator and drop by teaspoon onto ungreased cookie sheet lined with silicone pads or parchment paper.
8. Bake for 15 to 16 minutes until cookies are golden brown. Allow to cool for a moment before removing from cookie sheet to retain softness.
This recipe makes about 1 1/2 dozen cookies.