distillery 0.2.9 → 0.2.10
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- data/.gitignore +1 -0
- data/lib/distillery/document.rb +1 -1
- data/lib/distillery/version.rb +1 -1
- data/spec/acceptance_spec.rb +23 -2
- data/spec/fixtures/maple_cookies.html +1878 -0
- data/spec/lib/distillery/document_spec.rb +6 -0
- metadata +20 -18
data/.gitignore
CHANGED
data/lib/distillery/document.rb
CHANGED
data/lib/distillery/version.rb
CHANGED
data/spec/acceptance_spec.rb
CHANGED
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@@ -1,6 +1,6 @@
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require 'spec_helper'
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-
def distillation_of(filename, &block)
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def distillation_of(filename, options = {}, &block)
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describe "distillation of #{filename}" do
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@@ -8,7 +8,7 @@ def distillation_of(filename, &block)
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File.read(File.join(File.dirname(__FILE__), 'fixtures', filename))
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end
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subject { Distillery::Document.new(fixture).distill! }
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subject { Distillery::Document.new(fixture).distill!(options) }
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it 'should include the right elements' do
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instance_eval(&block)
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@@ -42,6 +42,11 @@ distillation_of 'beef_jerkey.html' do
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should =~ /2 pounds trimmed beef top round/
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should =~ /Om nom nom nom/
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# Verify links are kept
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should =~ Regexp.new('http://www.foodandwine.com/recipes/sweet-and-spicy-jerky')
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should =~ Regexp.new('http://www.foodandwine.com/recipes/mexican-lime-jerky')
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should =~ Regexp.new('http://en.wordpress.com/tag/beef-jerky/')
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should_not =~ /Leave a Reply/ # Footer
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should_not =~ /EMAIL SUBSCRIPTION/ # Sidebar
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should_not =~ /allthingssimpleblog.com\/feed\// # Header
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@@ -95,6 +100,9 @@ distillation_of 'nyt_social_media.html' do
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should_not =~ /ADD A COMMENT/ # Comments
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should_not =~ /ABOUT 1,000 POSTS AGO/ # Sidebar
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should_not =~ /iPhone Tracker: How your/ # Header
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# Verify links are kept
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should =~ Regexp.new('http://nytlabs.com/projects/cascade.html')
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end
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distillation_of 'ginger_cookies.html' do
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@@ -147,4 +155,17 @@ distillation_of 'bilays.html' do
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subject.should =~ /Arugula Ravioli/
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subject.should_not =~ /homemade chocolate wafers + icebox cupcakes/
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subject.should_not =~ /Would I be able to simply knead/
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# Verify links are kept
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subject.should =~ Regexp.new('http://smittenkitchen.com/2007/09/bronx-worthy-bagels/')
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subject.should =~ Regexp.new('http://smittenkitchen.com/2008/03/swiss-easter-rice-tart/')
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subject.should =~ Regexp.new('http://astore.amazon.com/smitten-20/detail/0393057941')
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subject.should =~ Regexp.new('http://www.kossarsbialys.com/')
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end
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distillation_of 'maple_cookies.html', images: true do
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subject.should =~ %r|http://farm8.staticflickr.com/7010/6466770921_6cdc30e27e.jpg|
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subject.should =~ %r|http://farm8.staticflickr.com/7175/6466771851_a9a82d1ddc.jpg|
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subject.should =~ %r|http://farm8.staticflickr.com/7014/6466788173_1898db6772.jpg|
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subject.should =~ %r|http://farm8.staticflickr.com/7006/6466777445_c9661aae40.jpg|
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end
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<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd">
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<html xmlns="http://www.w3.org/1999/xhtml">
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<head profile="http://gmpg.org/xfn/11">
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<meta name="google-site-verification" content="cpzQnpVAyCpwH6jGDZiWJB3yrs-U-ozrOd8bwHeztSU" />
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<script type="text/javascript">var _sf_startpt=(new Date()).getTime()</script>
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<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" />
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<title> nutmeg maple butter cookies | smitten kitchen</title>
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<meta name="generator" content="smitten, smittenkitchen, cooking, baking, recipes, deb perelman, gulletry, photography, food, decadence, food essays, new york city" />
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<meta name="description" content="A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.">
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<!-- leave this for stats -->
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<link rel="stylesheet" href="http://smittenkitchen.com/wp-content/themes/orchids/style.css" type="text/css" media="screen" />
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<link rel="shortcut icon" type="image/ico" href="/uploads/favicon.ico" />
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<link rel="alternate" type="application/rss+xml" title="smitten kitchen RSS Feed" href="http://feeds.feedburner.com/smittenkitchen" />
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<link rel="pingback" href="http://smittenkitchen.com/xmlrpc.php" />
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}
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function clickrecall(thisfield, defaulttext) {
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}
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}
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//End Hide Script-->
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</script>
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<link rel="alternate" type="application/rss+xml" title="smitten kitchen » nutmeg maple butter cookies Comments Feed" href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/feed/" />
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<link rel='stylesheet' id='wp-email-css' href='http://smittenkitchen.com/wp-content/themes/orchids/email-css.css?ver=2.50' type='text/css' media='all' />
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<script type='text/javascript' src='http://smittenkitchen.com/wp-includes/js/jquery/jquery.js?ver=1.3.2'></script>
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<link rel="EditURI" type="application/rsd+xml" title="RSD" href="http://smittenkitchen.com/xmlrpc.php?rsd" />
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<link rel="wlwmanifest" type="application/wlwmanifest+xml" href="http://smittenkitchen.com/wp-includes/wlwmanifest.xml" />
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<link rel='index' title='smitten kitchen' href='http://smittenkitchen.com' />
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<link rel='start' title='freedom, ringing' href='http://smittenkitchen.com/2006/06/freedom-ringing/' />
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<link rel='prev' title='dijon-braised brussels sprouts' href='http://smittenkitchen.com/2011/11/dijon-braised-brussels-sprouts/' />
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<meta name="generator" content="WordPress 2.9.2" />
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<link rel='canonical' href='http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/' />
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<style type='text/css'>
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<!--#header { background: url('http://smittenkitchen.com/wp-content/themes/orchids/images/header-img.php?upper=7F7F7F&lower=3F3F7F') no-repeat bottom center; }
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#headerimg h1 a, #headerimg h1 a:visited, #headerimg .description { color: white; }
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--></style>
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</head>
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<body>
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<div id="page">
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<div id="header">
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<div id="headerimg">
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<h1><a href="http://smittenkitchen.com/">smitten kitchen</a></h1>
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<h2></h2>
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</div>
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<div id="headermenu"><ul id="pagemenu"><li class="page_item page-item-2"><a href="http://smittenkitchen.com/about/" title="About">About</a></li>
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<li class="page_item page-item-589"><a href="http://smittenkitchen.com/apples/" title="Apple Recipes">Apple Recipes</a></li>
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<li class="page_item page-item-297"><a href="http://smittenkitchen.com/archives/" title="Archives">Archives</a></li>
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<li class="page_item page-item-6186"><a href="http://smittenkitchen.com/book/" title="Book">Book</a></li>
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<li class="page_item page-item-1031"><a href="http://smittenkitchen.com/breakfast/" title="Breakfast">Breakfast</a></li>
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<li class="page_item page-item-612"><a href="http://smittenkitchen.com/celebration-cakes/" title="Celebration Cakes">Celebration Cakes</a></li>
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<li class="page_item page-item-1909"><a href="http://smittenkitchen.com/chocolate/" title="Chocolate">Chocolate</a></li>
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<li class="page_item page-item-3231"><a href="http://smittenkitchen.com/comment-guidelines/" title="Comment Guidelines">Comment Guidelines</a></li>
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<li class="page_item page-item-700"><a href="http://smittenkitchen.com/cookie-recipes/" title="Cookie Recipes">Cookie Recipes</a></li>
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<li class="page_item page-item-82"><a href="http://smittenkitchen.com/cooking-conversions/" title="Cooking Conversions and Equivalents">Cooking Conversions and Equivalents</a></li>
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<li class="page_item page-item-2447"><a href="http://smittenkitchen.com/debs-new-york/" title="Deb’s New York">Deb’s New York</a></li>
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<li class="page_item page-item-7768"><a href="http://smittenkitchen.com/events/" title="Events">Events</a></li>
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<li class="page_item page-item-5296"><a href="http://smittenkitchen.com/gift-worthy/" title="Gift-Worthy">Gift-Worthy</a></li>
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<li class="page_item page-item-55"><a href="http://smittenkitchen.com/links/" title="Links">Links</a></li>
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<li class="page_item page-item-2668"><a href="http://smittenkitchen.com/notes/" title="Notes">Notes</a></li>
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<li class="page_item page-item-1569"><a href="http://smittenkitchen.com/party-food/" title="Party Food">Party Food</a></li>
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<li class="page_item page-item-634"><a href="http://smittenkitchen.com/pumpkin-winter-squash-recipes/" title="Pumpkin and Other Winter Squash Recipes">Pumpkin and Other Winter Squash Recipes</a></li>
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<li class="page_item page-item-2059"><a href="http://smittenkitchen.com/recipes/" title="Recipe Index">Recipe Index</a></li>
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<li class="page_item page-item-1647"><a href="http://smittenkitchen.com/salads/" title="Salads">Salads</a></li>
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<li class="page_item page-item-1169"><a href="http://smittenkitchen.com/search-results/" title="Search Results">Search Results</a></li>
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<li class="page_item page-item-276"><a href="http://smittenkitchen.com/sitemap/" title="Sitemap">Sitemap</a></li>
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<li class="page_item page-item-736"><a href="http://smittenkitchen.com/soup-recipes/" title="Soup Recipes">Soup Recipes</a></li>
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<li class="page_item page-item-86"><a href="http://smittenkitchen.com/subscribe/" title="Subscribe">Subscribe</a></li>
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<li class="page_item page-item-1252"><a href="http://smittenkitchen.com/thanksgiving/" title="Thanksgiving Ideas">Thanksgiving Ideas</a></li>
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<li class="page_item page-item-608"><a href="http://smittenkitchen.com/topic-index/" title="Topic Index">Topic Index</a></li>
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<li class="page_item page-item-976"><a href="http://smittenkitchen.com/where-we-ate-in-paris/" title="where we ate in paris">where we ate in paris</a></li>
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</ul></div>
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</div>
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<div class="navigation">
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<div class="alignleft">« <a href="http://smittenkitchen.com/2011/11/dijon-braised-brussels-sprouts/" rel="prev">dijon-braised brussels sprouts</a></div>
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</div>
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<div class="post" id="post-8002">
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<div class="date">Tuesday, December 6, 2011 </div><h2><a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/" rel="bookmark" title="permanent link to nutmeg maple butter cookies">nutmeg maple butter cookies</a></h2>
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<div class="entry">
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<p><a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/" title="oak leaves and tiny acorns"><img src="http://farm8.staticflickr.com/7159/6466774109_8ecc1c6531.jpg" width="500" height="333" alt="oak leaves and tiny acorns"></a></p>
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Every December, I make you a promise in my head that this, <i>this!</i> will be the year that I share a recipe for classic sugar cookies, the kind that you can roll into any shape your heart desires and sprinkle, then ice, glitter and bauble merrily into the New Year and this year was no different. But then December arrives and my cooking dance card is absolutely bursting with offers to fill your internet quota with cocktails and party snacks and wrappable candies and so, so many cookies. Cookies with butter and chocolate, cookies with puddles of mint; cookies with hazelnuts and blackberries or white chocolate and ginger and <i>butterscotch</i>, people. Is it any wonder that I always lose sight of loftier baking goals each year when faced with the prospect of butterscotch-crunched cookies?</p>
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<p><a href="http://www.flickr.com/photos/smitten/6466770921/" title="heady, delicious maple syrup"><img src="http://farm8.staticflickr.com/7010/6466770921_6cdc30e27e.jpg" width="500" height="333" alt="heady, delicious maple syrup"></a><br />
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<a href="http://www.flickr.com/photos/smitten/6466768813/" title="grating fresh nutmeg"><img src="http://farm8.staticflickr.com/7160/6466768813_371c000c65.jpg" width="500" height="333" alt="grating fresh nutmeg"></a></p>
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<p>As you can probably tell, I’m having a great time. I briefly wondered when I handed in my manuscript what I would do with <i>all of that free time</i> for the five weeks it is in the hands of some sainted copyeditor. I shouldn’t have worried, in part because I have <a href="http://www.flickr.com/photos/smitten/6466821167/in/photostream">one of these</a>, and also because of butter; I am actually biding my time with boxes and boxes of butter. My daily vista is whipped butter, faintly sparkled with granulated sugar clinging to a KitchenAid paddle before an avalanche of flour and spices puff their way up from the attached bowl. My freezer is packed with layers upon layers of cookies between sheets of waxed paper in airtight containers, eagerly awaiting the party invitations that will surely come flooding in now that, for the first time in the history of my disorganized life, I am actually ready for them.</p>
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<p><a href="http://www.flickr.com/photos/smitten/6466771851/" title="pile of craggy dough"><img src="http://farm8.staticflickr.com/7175/6466771851_a9a82d1ddc.jpg" width="500" height="333" alt="pile of craggy dough"></a></p>
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<p><span id="more-8002"></span></p>
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<p><a href="http://www.flickr.com/photos/smitten/6466769933/" title="rolling out cookies"><img src="http://farm8.staticflickr.com/7006/6466769933_0a909c5739.jpg" width="500" height="333" alt="rolling out cookies"></a><br />
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<a href="http://www.flickr.com/photos/smitten/6466776185/" title="little rounds"><img src="http://farm8.staticflickr.com/7166/6466776185_f095242198.jpg" width="500" height="333" alt="little rounds"></a></p>
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<p>You’re inviting me to your holiday party, right? Okay, <em>phew</em>. I might bring these. They look really plain, don’t they? But they are a tumble of butter and maple syrup, crackly sea salt and a whiff of nutmeg. They are the exact reason that I cannot bring myself to make ordinary sugar cookies, not when cookies like this exist. There’s a lot of maple syrup in there, which is one of my favorite things on earth and yet I have to retire my Maple Syrup Fanatic Club Card because apparently, I’ve been buying it all wrong. In school, a report card full of A’s (not that I ever saw one) was vastly superior than one cluttered with B’s and so, like most people, I assumed that Grade A maple syrup was the best you could get. I was so misled! Grade B is like maple syrup raised to the most maple syrup power (with math summaries like this, my report cards should surprise you less) — it is loud with the cool, almost smoky sweetness of dark maple syrup and it makes these cookies work. Maple syrup has such a subtle flavor that it’s often lost in baked goods, no matter how much you use. Not here. Here, it lingers and plays off of sea salt and nutmeg in a thin, tender when warm, crisp when cool, intensely buttery cookie. Oh, and I used generic, on sale, store brand butter. Could you imagine what the fancier butters would do for this cookie? I’m almost afraid to find out.</p>
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<p><a href="http://www.flickr.com/photos/smitten/6466788173/" title="maple leaves"><img src="http://farm8.staticflickr.com/7014/6466788173_1898db6772.jpg" width="500" height="333" alt="maple leaves"></a><br />
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<a href="http://www.flickr.com/photos/smitten/6466777445/" title="nutmeg maple butter cookies"><img src="http://farm8.staticflickr.com/7006/6466777445_c9661aae40.jpg" width="500" height="333" alt="nutmeg maple butter cookies"></a></p>
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<p><b>Nutmeg Maple, previously:</b> <a href="http://smittenkitchen.com/2007/11/nutmeg-maple-cream-pie/">One of my favorite pies</a>. Plus, maple syrup in <a href="http://smittenkitchen.com/2011/03/oat-and-maple-syrup-scones/">oat scones</a> and maple syrup in <a href="http://smittenkitchen.com/2011/05/vermontucky-lemonade/">the very best bourbon drink on earth</a>.</p>
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<p><b>One year ago:</b> <a href="http://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/">Garlic Butter Roasted Mushrooms</a><br />
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<b>Two years ago:</b> <a href="http://smittenkitchen.com/2009/12/cream-biscuits/">Cream Biscuits</a> and <a href="http://smittenkitchen.com/2009/12/coffee-toffee/">Coffee Toffee</a><br />
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<b>Three years ago:</b> <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/">Pie Crust 102: All Butter, Really Flaky Pie Dough</a> and <a href="http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/">Pie Crust 103: Rolling and Crimping</a>, <a href="http://smittenkitchen.com/2008/11/pumpkin-cupcakes/">Pumpkin Cupcakes with Maple Cream Cheese Frosting</a> and <a href="http://smittenkitchen.com/2008/11/cabbage-apple-and-walnut-salad/">Cabbage, Apple and Walnut Salad</a><br />
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<b>Four years ago:</b> <a href="http://smittenkitchen.com/2007/11/fennel-ice-cream/">Fennel Ice Cream</a> and <a href="http://smittenkitchen.com/2007/12/ratatouille-tart/">Ratatouille Tart</a><br />
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<b>Five years ago:</b> <a href=""http://smittenkitchen.com/2006/11/blondies-for-a-blondie/>Blondies, Infinitely Adaptable</a>, <a href="http://smittenkitchen.com/2006/11/a-cure-for-those-ales/">Fettucine with Porcini</a> and <a href="http://smittenkitchen.com/2006/11/some-very-good-things/">Potato Salad with Sherry Mustard Vinaigrette</a>
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<p><b>Nutmeg Maple Butter Cookies</b><br />
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Adapted, just a smidge, from the late great <a href="http://www.epicurious.com/recipes/food/views/Maple-Leaf-Butter-Cookies-10106">Gourmet Magazine</a></p>
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<p>1 cup (2 sticks or 226 grams) unsalted butter, at room temperature<br />
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<p>Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.</p>
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<p>Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.</p>
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<p>(I started with conservative circles, moved into ridged circles, then maple leaves and then, after reading a fascinating article about <a href="http://www.nytimes.com/2011/12/03/nyregion/boom-and-bust-in-acorns-will-affect-many-creatures-including-humans.html">the acorn harvest this year</a>, got forrest-ed away with acorns and oak leaves that a reader sent me a few years ago. Not that you asked any of this.)</p>
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<p>Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.</p>
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<p class="postmetadata alt">See more: <a href="http://smittenkitchen.com/category/cookie/" title="View all posts in Cookie" rel="category tag">Cookie</a>, <a href="http://smittenkitchen.com/category/photo/" title="View all posts in Photo" rel="category tag">Photo</a> </p><p class="postmetadata alt">Do more: <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/" rel="bookmark" title="grab the permanent link to nutmeg maple butter cookies">Link</a> | <!-- AddThis Bookmark Button BEGIN --><a href="http://www.addthis.com/bookmark.php" onclick="addthis_url = location.href; addthis_title = document.title; return addthis_click(this);" target="_blank">Bookmark</a> <script type="text/javascript">var addthis_pub = 'UDYJ7DANUHWTTKJI';</script><script type="text/javascript" src="http://s9.addthis.com/js/widget.php?v=10"></script>
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<p>Wow… amazing. I love those cookie cut outs! Where did you find the cutters?</p>
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<cite><a href='http://www.cheapbeets.wordpress.com' rel='external nofollow' class='url'>Molly</a></cite>
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<p>You can come to my holiday parties with your layers of freezer cookies. I’ll send a train ticket, post-haste.</p>
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<cite><a href='http://none!' rel='external nofollow' class='url'>JC</a></cite>
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<p>Butter is coming to temperature on my countertop as we speak! Your timing is impeccable. Thank you and Happy Holidays to you and yours!</p>
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<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
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<p>The cookie cutters were a gift but they appear to have been made by Williams-Sonoma (who sells other spring-topped stamp cookie cutters like them) but aren’t sold anymore.</p>
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<cite><a href='http://pickyeaterblog.com/' rel='external nofollow' class='url'>Anjali Shah @ The Picky Eater</a></cite>
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<p>These look so delicious!! And I love how simple yet decadent they are. Oh and totally agree with you about the Maple Syrup – I originally thought that Grade A was the best, but Grade B is so much more rich!</p>
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<cite>Suzanne</cite>
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<p>These look absolutely heavenly. I just bought local (Minnesota) real maple syrup last night and this will be the first dish I make with it. YUM!</p>
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<cite><a href='http://keepitsweetblog.com' rel='external nofollow' class='url'>Lauren at Keep It Sweet</a></cite>
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<p>I love those leaf cookies, gorgeous!</p>
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<cite>Gloria</cite>
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<p>Those acorns in the first picture are A. Dor. A. Bul.</p>
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<p>These are lovely! Can’t wait to try these out :)</p>
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<p>You are hereby invited to every Christmas party I ever throw. Unfortunately, that is zero this year, but when I do get settled enough to throw Christmas parties, you are officially invited to all of them.</p>
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<p>Ditto on Grade B – way more flavorful, imo. Maple syrup and salt … mm mmmm.</p>
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<p>The other half asked for “butter cookies” for the Christmas cookie month after my batch of your Gingersnaps ran out. I might just indulge him once we collect our larger pants as a result of those containers of David Leite’s consummate ones I baked last night. You’re back with a vengeance woman!</p>
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<p>Well, butter and maple syrup are two of the best ingredients on earth, so I think it’s safe to assume these are going to taste like heaven! I might just have to add these to my cookie baking list this year!!</p>
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<p>Thanks Deb! I’m calling my local Williams-Sonoma now to see if they have any left :)</p>
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<p>Deb, from a broke graduate student learning to cook in DC, thank you for providing so many delicious means of procrastination and repositories for my already meager stipend. I figure if I hand in a plate of these along with my final papers, I’ll be sure to earn an A… and if not I’ll be too deep in a sugar coma to care.</p>
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<p>You had me at maple and hooked me for life at nutmeg. I’m one of those people who routinely triples and quadruples the nutmeg to the point of tempting hallucinogenic experiences.</p>
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<li class="commentbody" id="comment-1263396">
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<cite><a href='http://blog.maeburn.org' rel='external nofollow' class='url'>Meredith</a></cite>
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<a class="commentlink" href="#comment-1263396" title="">December 6, 2011</a>
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<div class="commentcount">17</div>
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<p>Fantastic! I’m planning to bake cookies tonight/tomorrow. I was planning some sort of butter cut-outs, and I LOVE nutmeg – these will be perfect!</p>
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<li class="commentbody" id="comment-1263397">
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<cite><a href='http://chicgeekery.blogspot.com/' rel='external nofollow' class='url'>Mal @ The Chic Geek</a></cite>
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<a class="commentlink" href="#comment-1263397" title="">December 6, 2011</a>
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<div class="commentcount">18</div>
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<p>I love maple anything – these sound so delicious and I love the leaf shapes!</p>
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<li class="commentbody" id="comment-1263398">
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<cite>Jessica</cite>
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<a class="commentlink" href="#comment-1263398" title="">December 6, 2011</a>
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<div class="commentcount">19</div>
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<p>Now I know what to bring to the cookie exchange on Friday – thank you! I may add a layer of maple frosting between two cookies to duplicate the ones (maple crack!) sold at Costco. I may or may not have eaten an entire box by myself.</p>
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<li class="commentbody" id="comment-1263399">
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<cite><a href='http://Acakebakesinbrooklyn.com' rel='external nofollow' class='url'>Susan</a></cite>
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<a class="commentlink" href="#comment-1263399" title="">December 6, 2011</a>
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<div class="commentcount">20</div>
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<p>These look so amazingly delicious, that I think I’ll make an exception from my usual baking mode (exclusively from old hand-written recipes) to give these a whirl. Thanks so much for these, Deb!</p>
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<li class="commentbody" id="comment-1263401">
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<cite>thishumbleabode</cite>
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<a class="commentlink" href="#comment-1263401" title="">December 6, 2011</a>
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<div class="commentcount">21</div>
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<p>If you would like to spend New Year’s Eve in San Francisco, there is a place at our table for you. I’m asking each guest to bring a luxury/special occasion food or beverage, and these cookies would totally work.</p>
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<li class="commentbody" id="comment-1263402">
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<cite>Lindsay</cite>
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<a class="commentlink" href="#comment-1263402" title="">December 6, 2011</a>
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<div class="commentcount">22</div>
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<p>What is the best way to freeze baked cookies?</p>
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<li class="commentbody" id="comment-1263406">
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<cite>J.A.</cite>
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<a class="commentlink" href="#comment-1263406" title="">December 6, 2011</a>
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<div class="commentcount">23</div>
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<p>yes, could you tell us more about your method of freezing cookies as a do-it-ahead-of time method?</p>
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<li class="commentbody" id="comment-1263408">
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<cite><a href='http://www.thefamiliarwilderness.com' rel='external nofollow' class='url'>Erin</a></cite>
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<a class="commentlink" href="#comment-1263408" title="">December 6, 2011</a>
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<div class="commentcount">24</div>
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<p>I admit, the acorn-and-oak-leaf motif hooked me first, but then your description of the cookies makes me really eager to get my bake on. YUM.</p>
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<li class="commentbody" id="comment-1263409">
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<cite><a href='http://www.foodieformerlyfat.com' rel='external nofollow' class='url'>Elizabeth (Foodie, Formerly Fat)</a></cite>
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<a class="commentlink" href="#comment-1263409" title="">December 6, 2011</a>
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<div class="commentcount">25</div>
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<p>I recently found out my son has a gluten intolerance. But he loves maple (so do I)… I’m going to try to adapt these to gluten-free because they just look too wonderful to pass up. I’ll let you know how it turns out!</p>
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<li class="commentbody" id="comment-1263412">
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<cite><a href='http://arcticgardenstudio.blogspot.com/' rel='external nofollow' class='url'>Nicole</a></cite>
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<a class="commentlink" href="#comment-1263412" title="">December 6, 2011</a>
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<div class="commentcount">26</div>
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<p>Every year for Canada Day I want to make Maple Leaf cut out cookies, but Canada Day is in July. Who wants to bake cookies July1? This recipe sounds absolutely perfect for them though. Maybe I’ll just make them now and tell my boyfriend Happy Canada Day 8 months early!</p>
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<li class="commentbody" id="comment-1263421">
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<cite>tariqata</cite>
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<a class="commentlink" href="#comment-1263421" title="">December 6, 2011</a>
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<div class="commentcount">27</div>
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<p>Okay, this is my new finish-term-paper motivator. I can’t wait to make these! I love the look of cut-outs, but never fail to be disappointed by bland sugar cookies – maple syrup and nutmeg sound like a perfect answer!</p>
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<li class="commentbody" id="comment-1263425">
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<cite><a href='http://blog.privatestockmenswear.com/' rel='external nofollow' class='url'>Jane M</a></cite>
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<a class="commentlink" href="#comment-1263425" title="">December 6, 2011</a>
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<div class="commentcount">28</div>
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<p>YEP THE COOKIES ARE FROM WILLIAMS SONOMA BECAUSE MY SIS BOUGHT ME A SET ABOUT 4 YEARS AGO! They never EVER fail me! I love love them – I use the cutters for pie crusts too! Oh so fancy! Love your cookies and your awesome side kick!</p>
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<li class="commentbody highlighted" id="comment-1263427">
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<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
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<a class="commentlink" href="#comment-1263427" title="">December 6, 2011</a>
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<div class="commentcount">29</div>
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<p>Freezing baked cookies — This is actually the first year I’ve done this so I’m not an expert. But I just pack them as tightly as possible in container and layer waxed paper between them and on top, beneath the lid. If you wanted to be extra careful, you could cover the top with plastic wrap tightly before putting the lid on. But I know that butter-heavy baked goods tend to freeze well so I think they should taste great once they’re defrosted. And nothing will be in the freezer for more than a few weeks.</p>
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<p>Cookie cutters — <s><a href="http://www.flickr.com/photos/smitten/6467157657/in/photostream" rel="nofollow">Here’s a photo of the acorn one</a>. These plastic, spring-topped ones are <a href="http://www.williams-sonoma.com/shop/bakeware/cookie-cutters-pancake-molds/" rel="nofollow">definitely sold at Williams-Sonoma</a>, but I think they’re just doing Christmas-y and branded kids stuff right now. I’m impressed with the shapes, though. There was also a tiny maple leaf in the set but I couldn’t get it to work without sticking terribly. I think it had too many leaf lines.</s> <b>Updated to note:</b> Actually, you can buy cookie cutters almost exactly like the ones I used from Williams-Sonoma. <a href="http://www.williams-sonoma.com/products/fall-pie-cutters/?pkey=ccooking-sale" rel="nofollow">They’re on sale right now</a>. The set is a little different from the one I have but in some ways better — the maple leaf looks less intricate (I used the maple leaf from <a href="http://www.amazon.com/Fox-Run-7-Piece-Cookie-Cutter/dp/B001ET5YSE/ref=sr_1_5?ie=UTF8&qid=1323196832&sr=8-5" rel="nofollow">this set</a> instead. It’s very tiny, like 1-inch and the stem is eager to break off when you cut them. Yes, I have kind of a ridiculous number of cookie cutters.) and like it would work better and there’s a turkey too! The acorn has a different, but also adorable design on it.</p>
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<p>P.S. Now I’m coveting <a href="http://www.williams-sonoma.com/products/kransekaka-star-cookie-cutter-set/?pkey=ccookie-cutters-pancake-molds" rel="nofollow">these star shapes</a> as well. They are so delightfully rounded. I have a star cookie cutter but the corners are so narrowly pointed, the cookies break too easily.</p>
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<li class="commentbody" id="comment-1263431">
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<cite><a href='http://wishesanddishes.blogspot.com/' rel='external nofollow' class='url'>Ashley @ Wishes &amp</a></cite>
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<a class="commentlink" href="#comment-1263431" title="">December 6, 2011</a>
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<div class="commentcount">30</div>
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<p>These look amazing!! I need to stop gawking at cookies and actually get a start on my holiday baking :)</p>
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<li class="commentbody" id="comment-1263433">
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<cite><a href='http://wishesanddishes.blogspot.com/' rel='external nofollow' class='url'>Ashley @ Wishes & Dishes</a></cite>
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<a class="commentlink" href="#comment-1263433" title="">December 6, 2011</a>
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<div class="commentcount">31</div>
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<p>These look amazing!! I need to stop gawking at cookies and actually get a start on my holiday baking :</p>
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<li class="commentbody" id="comment-1263450">
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<cite>joyce</cite>
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<a class="commentlink" href="#comment-1263450" title="">December 6, 2011</a>
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<div class="commentcount">32</div>
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<p>i’ve never felt much like making sugar cookies, but i love maple syrup, so i’m definitely going to make these!</p>
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+
<p>also what are these cookies with puddles of mint? they sound amazing!</p>
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<li class="commentbody" id="comment-1263453">
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<cite><a href='http://www.asweetroad.com' rel='external nofollow' class='url'>sweet road</a></cite>
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<a class="commentlink" href="#comment-1263453" title="">December 6, 2011</a>
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<div class="commentcount">33</div>
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<p>I love wintertime for the cookies! As a kid my grandma would always bake a ton of cookies when we came for Christmas, I figured out early on that the baklava was my favorite. The nutmeg and maple in these cookies are sure to set that winter tone!</p>
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<li class="commentbody" id="comment-1263455">
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<cite>Deanna B</cite>
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<a class="commentlink" href="#comment-1263455" title="">December 6, 2011</a>
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<div class="commentcount">34</div>
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<p>I am so excited to go home and make these. I love nutmeg but it always ends up being such a background player. I imagine with maple syrup it would be center stage, but in a nice plays-well-with-others kind of way. Would these work as a slice and bake? I am horrible at cookies that have to be rolled out, and I love having logs of frozen cookie dough ready to bake fresh.</p>
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<li class="commentbody" id="comment-1263456">
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<cite><a href='http://fluidmotion.blogspot.com' rel='external nofollow' class='url'>Amy</a></cite>
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<a class="commentlink" href="#comment-1263456" title="">December 6, 2011</a>
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<div class="commentcount">35</div>
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<p>Maple syrup grades run from Fancy (lightest in color and taste), Grade A Medium Amber, Grade A Dark Amber, Grade B (darkest in color and taste). They all have the same sugar percentage but the lightest syrup is produced earliest in the sugaring season (springtime) and gets progressively darker as the season progresses. Fancy acquired the name “Fancy” because it was desirable to have a sweetener that could replace cane sugar at at time when it was costly or hard to come by (perhaps during the Depression). That’s why the lighter colors have a higher grade. Personally, I like Fancy over vanilla ice cream or on pancakes or in drinks, when you’re consuming it as-is. The darker grades are better for cooking or baking when you do want a pronounced maple flavor.</p>
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<p>I’m from Vermont so I’m required to know this ;) In the Spring, Vermont has a Maple Open House weekend where sugar houses across the state open their doors to the public and you can witness sugar making first hand. But be warned- sugaring coincides with Mud Season.</p>
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<li class="commentbody" id="comment-1263457">
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<cite><a href='http://www.thekitchenismycanvas.blogspot.com' rel='external nofollow' class='url'>Lynn</a></cite>
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<a class="commentlink" href="#comment-1263457" title="">December 6, 2011</a>
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<div class="commentcount">36</div>
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<p>Delicious!!! I was just starting to leaf through my cookie recipes deciding what to bring to my day job’s cookie swap :) These may have to make an appearance! Thanks Deb!</p>
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<li class="commentbody" id="comment-1263463">
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<cite>Sarah</cite>
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<a class="commentlink" href="#comment-1263463" title="">December 6, 2011</a>
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<div class="commentcount">37</div>
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<p>Those look gorgeous! I wish I could find grade B maple syrup around here. All I ever see is grade A. I really want to try it!</p>
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700
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<li class="commentbody" id="comment-1263469">
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<cite><a href='http://maplequilt.blogspot.com' rel='external nofollow' class='url'>Jill B</a></cite>
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707
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+
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708
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<a class="commentlink" href="#comment-1263469" title="">December 6, 2011</a>
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<div class="commentcount">38</div>
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712
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713
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<p>I was so distracted by your measuring cup I barely focused enough to finish the post (although I marked it to try). That is bloody brilliant!! Where?!!</p>
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<li class="commentbody" id="comment-1263471">
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<cite><a href='http://butterandonions.com' rel='external nofollow' class='url'>Liz @ Butter and Onions</a></cite>
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<a class="commentlink" href="#comment-1263471" title="">December 6, 2011</a>
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<div class="commentcount">39</div>
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726
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727
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<p>This recipe couldn’t have come at a better time! I was just thinking about making sugar cookies, but alas, you have preempted my plans. Although I am afraid to have things like this around the house b/c you KNOW I will be unable to stop myself from eating them all.</p>
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728
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<li class="commentbody" id="comment-1263475">
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<cite><a href='http://Makingitwithmeleyna.com' rel='external nofollow' class='url'>Meleyna</a></cite>
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735
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736
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<a class="commentlink" href="#comment-1263475" title="">December 6, 2011</a>
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<div class="commentcount">40</div>
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740
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741
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<p>I love these already. Love the maple leaves–I actually had 20 minutes of panic Thanksgiving morning when I couldn’t find my maple leaf cutter.</p>
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742
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<p>Speaking of butter, you would not believe my excitement last month when Costco started carrying unsalted butter quarters. For $2.10 and pound. And organic heavy cream. $2.99 a HALF GALLON. It’s like the universe is telling me to bake.</p>
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<p>Excited for my school semester to be complete next week. From then on, it will just be baking cookies with the kiddo, and finishing baking this other kiddo for another month.</p>
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<li class="commentbody" id="comment-1263491">
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<cite><a href='http://www.runnerskitchen.com' rel='external nofollow' class='url'>Megan (The Runner\\\'s Kitchen)</a></cite>
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<a class="commentlink" href="#comment-1263491" title="">December 6, 2011</a>
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<div class="commentcount">41</div>
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756
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<p>Lovely! These are so simple and classy. I think they would be a perfect gift for a hostess, maybe wrapped up in some mason jars and raffia.</p>
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</li>
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<li class="commentbody highlighted" id="comment-1263498">
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<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
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<a class="commentlink" href="#comment-1263498" title="">December 6, 2011</a>
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768
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769
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<div class="commentcount">42</div>
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770
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771
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<p>Amy — That is such awesome information. Thank you! When I was little and good maple syrup was harder to come by, my mother had her friend who visited family in Vermont every year bring back metal jugs we’d use all year. That’s how serious we were about having the very best for our pancakes. But I obviously had the grade information all wrong. I also like it as a sweetener for oatmeal (we put it on Jacob’s everyday) and plain, Greek yogurt. </p>
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772
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<p>Jill B — Do you mean the glass one? <a href="http://www.amazon.com/gp/product/B00478P5WE/ref=as_li_ss_tl?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00478P5WE" rel="nofollow">It’s from Anchor Hocking</a>. I liked it so much that I bought the 2-cup too. Total frivolity; I already had glass measuring cups but couldn’t resist these. The triple spouts are great too. Search around and you’ll find it from someplace that does free shipping, I’m sure.</p>
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773
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<p>Meleyna — I hear you. It often costs an arm and a leg in NYC. (My local bodega? $7 for a pound of cheap butter, oof.) I started buying it at Whole Foods when they standardized the price at $2.69 or something. Now it’s $3.something but still not bad.</p>
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<li class="commentbody" id="comment-1263539">
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780
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<cite>Cooking-between-classes</cite>
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781
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782
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<a class="commentlink" href="#comment-1263539" title="">December 6, 2011</a>
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783
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<div class="commentcount">43</div>
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786
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787
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<p>So excited to see a new post!! I know you’re fatigued from your book, but keep em coming–your blog is singlehandedly getting me through finals :)</p>
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<li class="commentbody" id="comment-1263540">
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<cite><a href='http://www.nomnivorous.com' rel='external nofollow' class='url'>emily | nomnivorous</a></cite>
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795
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796
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<a class="commentlink" href="#comment-1263540" title="">December 6, 2011</a>
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797
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799
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<div class="commentcount">44</div>
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800
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+
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801
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+
<p>Deb, you’re so excited about these cookies! And now I am too. I’m totally with you on the sugar cookie topic. Regular sugar cookies don’t get me excited, but this mix of spices and grade b maple grabbed my attention.</p>
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</li>
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<li class="commentbody" id="comment-1263564">
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808
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<cite>Maggie</cite>
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809
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810
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<a class="commentlink" href="#comment-1263564" title="">December 6, 2011</a>
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811
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812
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+
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813
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+
<div class="commentcount">45</div>
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814
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|
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815
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+
<p>These look delicious. I am in the mood to make a sandwich cookie this year and I am wondering how you think these would be done that way? Mostly a texture thing I am worried about….</p>
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816
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+
<p>Thank you! And happy eating.</p>
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</li>
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<li class="commentbody" id="comment-1263567">
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+
<cite>Bananna</cite>
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825
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<a class="commentlink" href="#comment-1263567" title="">December 6, 2011</a>
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828
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<div class="commentcount">46</div>
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829
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830
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+
<p>Do you think that these would work well as icebox cookies? I have a bizarre aversion to rolling out cookie dough — the cookies made from re-rolled scraps are never as good as those cut out on the first pass.</p>
|
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</li>
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<li class="commentbody" id="comment-1263576">
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<cite><a href='http://kidsandcastiron.blogspot.com/' rel='external nofollow' class='url'>RJ ( Kids and Cast Iron)</a></cite>
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838
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|
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839
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+
<a class="commentlink" href="#comment-1263576" title="">December 6, 2011</a>
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840
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841
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+
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842
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+
<div class="commentcount">47</div>
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843
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|
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844
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+
<p>So is this a hard cookie. Crunch type cookie or is it soft in the middle?</p>
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</li>
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<li class="commentbody" id="comment-1263578">
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+
<cite>Sarah R</cite>
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852
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+
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853
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+
<a class="commentlink" href="#comment-1263578" title="">December 6, 2011</a>
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854
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856
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<div class="commentcount">48</div>
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857
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+
|
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858
|
+
<p>Hey Deb/ anyone else who’s interested in the acorn cookie cutters – I actually just found them on the William Sonoma site, they’re just in the sale section under “Fall Piecrust Cutters”. They are part of a set and the acorn “texture” is slightly different, but still cute.</p>
|
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</li>
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<li class="commentbody" id="comment-1263580">
|
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+
<cite><a href='http://www.loveveggiesandyoga.com' rel='external nofollow' class='url'>Averie @ Love Veggies and Yoga</a></cite>
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866
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+
|
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867
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+
<a class="commentlink" href="#comment-1263580" title="">December 6, 2011</a>
|
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868
|
+
|
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869
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+
|
|
870
|
+
<div class="commentcount">49</div>
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871
|
+
|
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872
|
+
<p>This “white chocolate and ginger and butterscotch..” is so me!</p>
|
|
873
|
+
<p>But these cookies look divine. They are PERFECT, too. Like…little works of edible art. Too pretty to eat…well, almost :)</p>
|
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874
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+
</li>
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<li class="commentbody" id="comment-1263585">
|
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880
|
+
<cite>krystina r.</cite>
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+
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882
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+
<a class="commentlink" href="#comment-1263585" title="">December 6, 2011</a>
|
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883
|
+
|
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884
|
+
|
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885
|
+
<div class="commentcount">50</div>
|
|
886
|
+
|
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887
|
+
<p>Ooh…I always make sugar cookies but I think they might get bumped this year! Or, since you (and my mother-in-law) have been a questionable influence on me, I can just make both and freeze them. And then make Oreos. And icebox cake. And gingerbread cookies. And cucidati….and maybe seven-layer cookies if I’m feeling particularly masochistic. </p>
|
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888
|
+
<p>PS- Despite having two sets of nesting mixing bowls, I just bought the Anchor Hocking 4-bowl set from Brooklyn Kitchen after ogling for a while. Now I might want that measuring cup… there’s a 3-piece set! (1/3/4 cup)</p>
|
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889
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</li>
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<li class="commentbody" id="comment-1263663">
|
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+
<cite><a href='http://aplacetoreside.blogspot.com' rel='external nofollow' class='url'>Marilyn</a></cite>
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896
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+
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897
|
+
<a class="commentlink" href="#comment-1263663" title="">December 6, 2011</a>
|
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898
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+
|
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899
|
+
|
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900
|
+
<div class="commentcount">51</div>
|
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901
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+
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902
|
+
<p>Oooo…I have a hankering to sandwich maple icing in between these cookies. :-)</p>
|
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</li>
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<li class="commentbody" id="comment-1263671">
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909
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+
<cite>Kaliope</cite>
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+
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911
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+
<a class="commentlink" href="#comment-1263671" title="">December 6, 2011</a>
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912
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913
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+
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914
|
+
<div class="commentcount">52</div>
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915
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+
|
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916
|
+
<p>It’s been a year since I found the SmittenKitchen when I didn’t cook at all. So thanks for the inspiration Deb! Everyone says I’m a great cook now, and its all thanks to you! (by the way, cookies look awesome)</p>
|
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<li class="commentbody" id="comment-1263674">
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+
<cite>ruth</cite>
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925
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<a class="commentlink" href="#comment-1263674" title="">December 6, 2011</a>
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928
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<div class="commentcount">53</div>
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929
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930
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+
<p>long time reader, first time commenter (if that’s even a word) and i’ve been an associate at williams-sonoma for several years. we have the fall-themed cutters every year, but the shapes change each year too. For example, this year’s set included a very cute turkey shape. They’re actually piecrust cutters, but they work very well for other things too!</p>
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<li class="commentbody highlighted" id="comment-1263687">
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<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
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938
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<a class="commentlink" href="#comment-1263687" title="">December 6, 2011</a>
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940
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941
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942
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<div class="commentcount">54</div>
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943
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+
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944
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+
<p>Sarah R, ruth — Thanks, I will update! </p>
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945
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+
<p>RJ — They’re crisp, tender when warm. </p>
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946
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+
<p>Slice and bake cookies — I think these would work just fine.</p>
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</li>
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<li class="commentbody" id="comment-1263698">
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+
<cite>Kerry</cite>
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<a class="commentlink" href="#comment-1263698" title="">December 6, 2011</a>
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<div class="commentcount">55</div>
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959
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960
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+
<p>They look delicious! If I don’t have a cookie cutter at home, can I just create logs using wax paper and slice off rounds with a knife?</p>
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</li>
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<li class="commentbody" id="comment-1263700">
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<cite><a href='http://gluten-free-diet-guide.com' rel='external nofollow' class='url'>Erika @ Gluten Free Diet Guide</a></cite>
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969
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+
<a class="commentlink" href="#comment-1263700" title="">December 6, 2011</a>
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970
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971
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972
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<div class="commentcount">56</div>
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973
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974
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+
<p>This is a lot like my great-grandmother’s Scottish shortbread, except with the maple syrup and spices added. Press and cut, and a whole lot of rich flavor. I’ve been cooking and baking gluten free for six years now, so it’s been a challenge to really make that recipe work out the same. I’ve pretty much abandoned it and let my mom take over. But…I think the egg yolk may help it hold together a little better than just butter, flour, and sugar. </p>
|
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975
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+
<p>This recipe looks great on it’s own, but maybe it can also help me come at my old family recipe kind of sideways with a new ingredient perspective. Thanks so much for making me reconsider giving up on that! </p>
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+
<p>Erika</p>
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</li>
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<li class="commentbody" id="comment-1263758">
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<cite><a href='http://sentbypost.blogspot.com/' rel='external nofollow' class='url'>M</a></cite>
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<a class="commentlink" href="#comment-1263758" title="">December 6, 2011</a>
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987
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988
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<div class="commentcount">57</div>
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989
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990
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+
<p>they look so Christmassy! and so yummy as well :)</p>
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991
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</li>
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<li class="commentbody" id="comment-1263787">
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<cite><a href='http://www.thebakersnuts.ca' rel='external nofollow' class='url'>Adam</a></cite>
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998
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+
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999
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+
<a class="commentlink" href="#comment-1263787" title="">December 6, 2011</a>
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1000
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1001
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+
|
|
1002
|
+
<div class="commentcount">58</div>
|
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1003
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+
|
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1004
|
+
<p>I don’t comment often here, but I just had to for these. The cookies look absolutely perfect, and have been placed near the top of my Christmas baking list. Thanks! :)<br />
|
|
1005
|
+
And as a tip for your Canadian readers, Grade B in Canada is No. 2 Amber :)</p>
|
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1006
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+
</li>
|
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1007
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+
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1008
|
+
|
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1009
|
+
|
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1010
|
+
|
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1011
|
+
<li class="commentbody" id="comment-1263798">
|
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1012
|
+
<cite><a href='http://Ourgoodfoodlife.com' rel='external nofollow' class='url'>Jen</a></cite>
|
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1013
|
+
|
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1014
|
+
<a class="commentlink" href="#comment-1263798" title="">December 6, 2011</a>
|
|
1015
|
+
|
|
1016
|
+
|
|
1017
|
+
<div class="commentcount">59</div>
|
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1018
|
+
|
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1019
|
+
<p>Of course I have an open door policy about anyone who wants to being cookies over! You would always be welcome. And I hope that you continue to have lots of free time to bake and do whatever you please during these 5 weeks! We are all rooting for you and your book!</p>
|
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1020
|
+
</li>
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1021
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+
|
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1022
|
+
|
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1023
|
+
|
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1024
|
+
|
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1025
|
+
<li class="commentbody" id="comment-1263806">
|
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1026
|
+
<cite>Sarah A.</cite>
|
|
1027
|
+
|
|
1028
|
+
<a class="commentlink" href="#comment-1263806" title="">December 6, 2011</a>
|
|
1029
|
+
|
|
1030
|
+
|
|
1031
|
+
<div class="commentcount">60</div>
|
|
1032
|
+
|
|
1033
|
+
<p>Ok now, I had just convinced myself to go on a fat-free vegan diet. Now I have to make these cookies. Probably tonight. Dangle some butter and maple syrup in front of me and I’m all yours.</p>
|
|
1034
|
+
</li>
|
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|
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1036
|
+
|
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1037
|
+
|
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1038
|
+
|
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1039
|
+
<li class="commentbody" id="comment-1263808">
|
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1040
|
+
<cite><a href='http://www.yummymummykitchen.com' rel='external nofollow' class='url'>Marina {YummyMummyKitchen.com}</a></cite>
|
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1041
|
+
|
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1042
|
+
<a class="commentlink" href="#comment-1263808" title="">December 6, 2011</a>
|
|
1043
|
+
|
|
1044
|
+
|
|
1045
|
+
<div class="commentcount">61</div>
|
|
1046
|
+
|
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1047
|
+
<p>These are the most beautiful little cookies. And have to be delicious with those wonderful fall flavors as ingredients !</p>
|
|
1048
|
+
</li>
|
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1049
|
+
|
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|
+
|
|
1051
|
+
|
|
1052
|
+
|
|
1053
|
+
<li class="commentbody" id="comment-1263824">
|
|
1054
|
+
<cite><a href='http://bewitchingkitchen.com' rel='external nofollow' class='url'>SallyBR</a></cite>
|
|
1055
|
+
|
|
1056
|
+
<a class="commentlink" href="#comment-1263824" title="">December 6, 2011</a>
|
|
1057
|
+
|
|
1058
|
+
|
|
1059
|
+
<div class="commentcount">62</div>
|
|
1060
|
+
|
|
1061
|
+
<p>My only experience with sugar cookies left me traumatized for life… my beloved husband insisted we should make together his family recipe. BUT, he’s got this little quirk in his personality: he never EVER scales a recipe down. It was my first time making any type of cookies, as when I grew up in Brazil it was not part of end of the year festivities.</p>
|
|
1062
|
+
<p>to make a long story short, we had cookies spread ALL OVER the house to dry and be decorated next day. It took us hours and hours and hours working together, and after that I could not look at another sugar cookie for years ;-)</p>
|
|
1063
|
+
<p>it’s been long enough that I might make them again, but probably 1/4 of that recipe</p>
|
|
1064
|
+
<p>(loved your version with the maple… fantastic, I am sure!)</p>
|
|
1065
|
+
</li>
|
|
1066
|
+
|
|
1067
|
+
|
|
1068
|
+
|
|
1069
|
+
|
|
1070
|
+
<li class="commentbody" id="comment-1263828">
|
|
1071
|
+
<cite>Stacey F</cite>
|
|
1072
|
+
|
|
1073
|
+
<a class="commentlink" href="#comment-1263828" title="">December 6, 2011</a>
|
|
1074
|
+
|
|
1075
|
+
|
|
1076
|
+
<div class="commentcount">63</div>
|
|
1077
|
+
|
|
1078
|
+
<p>These look delicious! I make maple sugar cookies from a Martha Stewart recipe that amps up the maple flavor by brushing the cookies with maple syrup after they come out of the oven. It soaks in some but also leaves a wonderful maple coating on top. Since you’re also a maple lover, I thought I’d mention it!</p>
|
|
1079
|
+
</li>
|
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1080
|
+
|
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1081
|
+
|
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1082
|
+
|
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1083
|
+
|
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1084
|
+
<li class="commentbody" id="comment-1263846">
|
|
1085
|
+
<cite><a href='http://www.style-n-naina.com' rel='external nofollow' class='url'>Naina @ STYLE\\\\\\\'N</a></cite>
|
|
1086
|
+
|
|
1087
|
+
<a class="commentlink" href="#comment-1263846" title="">December 6, 2011</a>
|
|
1088
|
+
|
|
1089
|
+
|
|
1090
|
+
<div class="commentcount">64</div>
|
|
1091
|
+
|
|
1092
|
+
<p>I can almost just taste these now! I will have a holiday party just so you can bring them over. I recently made maple oatmeal scones..definitely have a soft spot for anything maple…maybe it’s the Canadian in me!!!</p>
|
|
1093
|
+
</li>
|
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1094
|
+
|
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1095
|
+
|
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1096
|
+
|
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1097
|
+
|
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1098
|
+
<li class="commentbody" id="comment-1263849">
|
|
1099
|
+
<cite><a href='http://teabeyond.blogspot.com' rel='external nofollow' class='url'>tea beyond</a></cite>
|
|
1100
|
+
|
|
1101
|
+
<a class="commentlink" href="#comment-1263849" title="">December 6, 2011</a>
|
|
1102
|
+
|
|
1103
|
+
|
|
1104
|
+
<div class="commentcount">65</div>
|
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1105
|
+
|
|
1106
|
+
<p>So pretty!!!</p>
|
|
1107
|
+
</li>
|
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1108
|
+
|
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1109
|
+
|
|
1110
|
+
|
|
1111
|
+
|
|
1112
|
+
<li class="commentbody" id="comment-1263861">
|
|
1113
|
+
<cite><a href='http://www.purepanache.blogspot.com' rel='external nofollow' class='url'>Katelyn @ Pure Panache</a></cite>
|
|
1114
|
+
|
|
1115
|
+
<a class="commentlink" href="#comment-1263861" title="">December 6, 2011</a>
|
|
1116
|
+
|
|
1117
|
+
|
|
1118
|
+
<div class="commentcount">66</div>
|
|
1119
|
+
|
|
1120
|
+
<p>Oh. Wow. I’m always looking for recipes that are just a liiiittle bit different from the ho-hum recipes flying all over the internet, and these fit the bill perfectly. I can’t wait to try the nutmeg and maple flavors together! (And we can’t forget the butter, the most imporatnt part!) ;)</p>
|
|
1121
|
+
</li>
|
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1122
|
+
|
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1123
|
+
|
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1124
|
+
|
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1125
|
+
|
|
1126
|
+
<li class="commentbody" id="comment-1263862">
|
|
1127
|
+
<cite>Sally</cite>
|
|
1128
|
+
|
|
1129
|
+
<a class="commentlink" href="#comment-1263862" title="">December 6, 2011</a>
|
|
1130
|
+
|
|
1131
|
+
|
|
1132
|
+
<div class="commentcount">67</div>
|
|
1133
|
+
|
|
1134
|
+
<p>I *have* to make this recipe. Last time we were in NH, I bought Grade B maple syrup to make the maple syrup cupcakes from the new Baked book, and we still have a ton of syrup left. BTW, I have spring-loaded Halloween cookie cutters from W-S, and the recipe for sugar cookies on the back of it has become my go-to recipe (after trying MANY different recipes). </p>
|
|
1135
|
+
<p>There’s also this cookie cutter from King Arthur (of course, I already bought a ton of stuff from them)<br />
|
|
1136
|
+
<a href="http://www.kingarthurflour.com/shop/items/leaf-cookie-cutter" rel="nofollow">http://www.kingarthurflour.com/shop/items/leaf-cookie-cutter</a></p>
|
|
1137
|
+
<p>Oh! And through a google search, I found your Williams-Sonoma spring loaded maple leaf, on sale:<br />
|
|
1138
|
+
<a href="http://www.williams-sonoma.com/products/fall-pie-cutters/?pkey=ccookie-cutters-pancake-molds" rel="nofollow">http://www.williams-sonoma.com/products/fall-pie-cutters/?pkey=ccookie-cutters-pancake-molds</a></p>
|
|
1139
|
+
<p>Can’t wait to make these!</p>
|
|
1140
|
+
</li>
|
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1141
|
+
|
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1142
|
+
|
|
1143
|
+
|
|
1144
|
+
|
|
1145
|
+
<li class="commentbody" id="comment-1263869">
|
|
1146
|
+
<cite><a href='http://Sisforstitch.blogspot.com' rel='external nofollow' class='url'>Nancy</a></cite>
|
|
1147
|
+
|
|
1148
|
+
<a class="commentlink" href="#comment-1263869" title="">December 6, 2011</a>
|
|
1149
|
+
|
|
1150
|
+
|
|
1151
|
+
<div class="commentcount">68</div>
|
|
1152
|
+
|
|
1153
|
+
<p>The cookies look delicious. I have frozen cookies for years. I layer them with wax paper in Tupperware or Ziplock containers, or even plastic containers from the dollar store. When I run out of freezer space, I just keep the containers on shelves in the garage (I live in the northeast, so it’s cold enough.) When it’s time for dessert, just put the frozen cookies on a plate and you’re good to go.</p>
|
|
1154
|
+
</li>
|
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1155
|
+
|
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1156
|
+
|
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1157
|
+
|
|
1158
|
+
|
|
1159
|
+
<li class="commentbody" id="comment-1263881">
|
|
1160
|
+
<cite>jeneva</cite>
|
|
1161
|
+
|
|
1162
|
+
<a class="commentlink" href="#comment-1263881" title="">December 6, 2011</a>
|
|
1163
|
+
|
|
1164
|
+
|
|
1165
|
+
<div class="commentcount">69</div>
|
|
1166
|
+
|
|
1167
|
+
<p>droooooool!! got to try these out!</p>
|
|
1168
|
+
</li>
|
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1169
|
+
|
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1170
|
+
|
|
1171
|
+
|
|
1172
|
+
|
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1173
|
+
<li class="commentbody" id="comment-1263886">
|
|
1174
|
+
<cite><a href='http://redislandliving.com' rel='external nofollow' class='url'>Gabrielle</a></cite>
|
|
1175
|
+
|
|
1176
|
+
<a class="commentlink" href="#comment-1263886" title="">December 6, 2011</a>
|
|
1177
|
+
|
|
1178
|
+
|
|
1179
|
+
<div class="commentcount">70</div>
|
|
1180
|
+
|
|
1181
|
+
<p>Did you know that maple syrup is actually harvested in the spring? It’s thought of as such an autumnal flavor- thanksgiving pies, christmas cookies, etc- but primary harvest is in the spring, after sugars have been stored for the winter and when warmer temperatures start the sap flowing. Not to say that these cookies wouldn’t be delicious any time of year!</p>
|
|
1182
|
+
</li>
|
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1183
|
+
|
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1184
|
+
|
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1185
|
+
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1186
|
+
|
|
1187
|
+
<li class="commentbody" id="comment-1263932">
|
|
1188
|
+
<cite>Amy</cite>
|
|
1189
|
+
|
|
1190
|
+
<a class="commentlink" href="#comment-1263932" title="">December 6, 2011</a>
|
|
1191
|
+
|
|
1192
|
+
|
|
1193
|
+
<div class="commentcount">71</div>
|
|
1194
|
+
|
|
1195
|
+
<p>Hi Deb. I have never frozen baked cookies before but find that unbaked ones freeze really well and then you only need less than a quarter of an hour to bake on the day. But, I trust you so much that I am thinking of trying to freeze baked ones. Honestly, do they taste as good?! Thank you.</p>
|
|
1196
|
+
</li>
|
|
1197
|
+
|
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1198
|
+
|
|
1199
|
+
|
|
1200
|
+
|
|
1201
|
+
<li class="commentbody" id="comment-1263944">
|
|
1202
|
+
<cite><a href='http://www.littleclove.com' rel='external nofollow' class='url'>littleclove</a></cite>
|
|
1203
|
+
|
|
1204
|
+
<a class="commentlink" href="#comment-1263944" title="">December 6, 2011</a>
|
|
1205
|
+
|
|
1206
|
+
|
|
1207
|
+
<div class="commentcount">72</div>
|
|
1208
|
+
|
|
1209
|
+
<p>Very sweet!!! My 11 year old will love these!</p>
|
|
1210
|
+
</li>
|
|
1211
|
+
|
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1212
|
+
|
|
1213
|
+
|
|
1214
|
+
|
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1215
|
+
<li class="commentbody" id="comment-1263971">
|
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1216
|
+
<cite><a href='http://simplytastybits.com' rel='external nofollow' class='url'>SimplyTastyBits</a></cite>
|
|
1217
|
+
|
|
1218
|
+
<a class="commentlink" href="#comment-1263971" title="">December 6, 2011</a>
|
|
1219
|
+
|
|
1220
|
+
|
|
1221
|
+
<div class="commentcount">73</div>
|
|
1222
|
+
|
|
1223
|
+
<p>I just got new cookie cutters and have been waiting for just the right recipe to come along to use them. This looks like it! Thanks!</p>
|
|
1224
|
+
</li>
|
|
1225
|
+
|
|
1226
|
+
|
|
1227
|
+
|
|
1228
|
+
|
|
1229
|
+
<li class="commentbody" id="comment-1263978">
|
|
1230
|
+
<cite>talia</cite>
|
|
1231
|
+
|
|
1232
|
+
<a class="commentlink" href="#comment-1263978" title="">December 6, 2011</a>
|
|
1233
|
+
|
|
1234
|
+
|
|
1235
|
+
<div class="commentcount">74</div>
|
|
1236
|
+
|
|
1237
|
+
<p>what is the yield fro these cookies?</p>
|
|
1238
|
+
</li>
|
|
1239
|
+
|
|
1240
|
+
|
|
1241
|
+
|
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1242
|
+
|
|
1243
|
+
<li class="commentbody" id="comment-1263980">
|
|
1244
|
+
<cite><a href='http://www.tandcake.wordpress.com' rel='external nofollow' class='url'>Tamsin</a></cite>
|
|
1245
|
+
|
|
1246
|
+
<a class="commentlink" href="#comment-1263980" title="">December 6, 2011</a>
|
|
1247
|
+
|
|
1248
|
+
|
|
1249
|
+
<div class="commentcount">75</div>
|
|
1250
|
+
|
|
1251
|
+
<p>Oh man, I totally need to move to the states to get my hands on maple syrup. We only get really mild flavoured syrup here (the UK) and it costs the earth!</p>
|
|
1252
|
+
</li>
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1255
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1256
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1257
|
+
<li class="commentbody" id="comment-1263983">
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1258
|
+
<cite><a href='http://www.myfarefoodie.com' rel='external nofollow' class='url'>MyFareFoodie</a></cite>
|
|
1259
|
+
|
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1260
|
+
<a class="commentlink" href="#comment-1263983" title="">December 6, 2011</a>
|
|
1261
|
+
|
|
1262
|
+
|
|
1263
|
+
<div class="commentcount">76</div>
|
|
1264
|
+
|
|
1265
|
+
<p>I, too, am a maple syrup monster. And my whole world changed when I went from grade A to grade B. Can’t wait to devour these!!</p>
|
|
1266
|
+
</li>
|
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1267
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+
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1268
|
+
|
|
1269
|
+
|
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1270
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+
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1271
|
+
<li class="commentbody highlighted" id="comment-1263985">
|
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1272
|
+
<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
|
|
1273
|
+
|
|
1274
|
+
<a class="commentlink" href="#comment-1263985" title="">December 6, 2011</a>
|
|
1275
|
+
|
|
1276
|
+
|
|
1277
|
+
<div class="commentcount">77</div>
|
|
1278
|
+
|
|
1279
|
+
<p>talia — I can’t give an accurate yield because my cookie cutters were all random sizes and I had a toddler stealing them as they came out of the oven. My estimate would be 100 1 1/2-inch cookies.</p>
|
|
1280
|
+
</li>
|
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1281
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+
|
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1282
|
+
|
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1283
|
+
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1284
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+
|
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1285
|
+
<li class="commentbody" id="comment-1264002">
|
|
1286
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+
<cite><a href='http://www.gypsyforest.com' rel='external nofollow' class='url'>Stephinie</a></cite>
|
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1287
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+
|
|
1288
|
+
<a class="commentlink" href="#comment-1264002" title="">December 6, 2011</a>
|
|
1289
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+
|
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1290
|
+
|
|
1291
|
+
<div class="commentcount">78</div>
|
|
1292
|
+
|
|
1293
|
+
<p>I have organic cultured butter in the freezer and grade B maple syrup on its way in the mail and was just gifted with a woodland set of cookie cutters. And then I find THESE?! I’m usually not patient enough for cut-out cookies…. but goodness these seem worth the fuss. And since all those things fell into my lap along with this recipe, it seems like I’m being called to make my New England hubby some maple cookies. Thank you :)</p>
|
|
1294
|
+
</li>
|
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1295
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+
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1296
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1297
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+
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1298
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1299
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<li class="commentbody" id="comment-1264101">
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<cite><a href='http://www.bananasforbourbon.blogspot.com' rel='external nofollow' class='url'>Julie @BananasForBourbon</a></cite>
|
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1301
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<a class="commentlink" href="#comment-1264101" title="">December 6, 2011</a>
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<div class="commentcount">79</div>
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<p>I wish that 1) I were having a holiday party, and 2) lived in New York, because these look tasty! And also, what holiday party would be instantly cooler with your presence? </p>
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<p>I love the monochromatic elegance of your cookies. :)</p>
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<li class="commentbody" id="comment-1264113">
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<cite>Jean Marie</cite>
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<a class="commentlink" href="#comment-1264113" title="">December 6, 2011</a>
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<div class="commentcount">80</div>
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<p>I agree about grade B maple syrup being so much better. I buy the big jugs of it at Whole Foods. I feel the same way about dark brown sugar. These cookies sound delicious. But please share your sugar cookie recipe too!</p>
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<li class="commentbody" id="comment-1264135">
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<cite><a href='http://nomorestarvingstudents.blogspot.com' rel='external nofollow' class='url'>Mallory</a></cite>
|
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<a class="commentlink" href="#comment-1264135" title="">December 6, 2011</a>
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<div class="commentcount">81</div>
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<p>Those are adorable, I love the little acorn ones!</p>
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<li class="commentbody" id="comment-1264153">
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<cite><a href='http://ofstrangersensibilities.blogspot.com' rel='external nofollow' class='url'>Joy</a></cite>
|
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+
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<a class="commentlink" href="#comment-1264153" title="">December 6, 2011</a>
|
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<div class="commentcount">82</div>
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<p>just looks fantastic!</p>
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</li>
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<li class="commentbody" id="comment-1264172">
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<cite>pat barford</cite>
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<a class="commentlink" href="#comment-1264172" title="">December 6, 2011</a>
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<div class="commentcount">83</div>
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<p>OMG – these are fantastic! I haven’t even got to the baking stage yet and I can’t keep my hands off the dough. Can’t wait until it becomes actual cookies. These are a keeper for sure.</p>
|
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<li class="commentbody" id="comment-1264178">
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<cite>Nicole</cite>
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<a class="commentlink" href="#comment-1264178" title="">December 6, 2011</a>
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<div class="commentcount">84</div>
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<p>That sound you hear is me smacking my forehead. I never thought about the packing issue for pre-ground vs freshly ground nutmeg! I made your maple cream pie and was so disappointed by the overwhelming nutmeg taste that I haven’t made it again since. But this convinces me to give it another spin – thanks!</p>
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<li class="commentbody" id="comment-1264180">
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<cite><a href='http://www.themoveablefeasts.wordpress.com' rel='external nofollow' class='url'>Amy</a></cite>
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+
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<a class="commentlink" href="#comment-1264180" title="">December 6, 2011</a>
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1389
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+
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<div class="commentcount">85</div>
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<p>I’m like this with a lot of things when it comes to cooking/baking: why make the regular classic when thiiis version exists and is waiting to be tried out?! Thanks for sharing, your cookies look beautiful.</p>
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<li class="commentbody" id="comment-1264181">
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<cite>Susan S.</cite>
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<a class="commentlink" href="#comment-1264181" title="">December 6, 2011</a>
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<div class="commentcount">86</div>
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1405
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+
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1406
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+
<p>Um, I think I can one up your maple syrup love. Embarrassing confession: I have, on more than one occasion and in need of a sweet treat with nothing of the sort in the house, taken a few glugs of organic Grade B maple syrup straight from the bottle. (I live alone so the cootie factor is minimized). I am a sick woman ….</p>
|
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<li class="commentbody" id="comment-1264184">
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<cite>Kris</cite>
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+
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<a class="commentlink" href="#comment-1264184" title="">December 6, 2011</a>
|
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1416
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+
|
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1417
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+
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1418
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<div class="commentcount">87</div>
|
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1419
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<p>Perfect timing! I just got a bunch of new cookie cutters as a Christmas gift and have been pondering what rolled cookies to make. Where did you get your b-grade maple syrup?</p>
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<li class="commentbody" id="comment-1264194">
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<cite><a href='http://henniandbean.blogspot.com' rel='external nofollow' class='url'>Three Banquets</a></cite>
|
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1428
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+
|
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1429
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+
<a class="commentlink" href="#comment-1264194" title="">December 6, 2011</a>
|
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+
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1431
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+
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1432
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<div class="commentcount">88</div>
|
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1433
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|
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1434
|
+
<p>Susan S. – respect. That’s all I can say. Tonight I was eating nutella by the spoonful, so clearly have a sweet tooth too…</p>
|
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<li class="commentbody" id="comment-1264200">
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+
<cite>Janay</cite>
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+
|
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|
+
<a class="commentlink" href="#comment-1264200" title="">December 6, 2011</a>
|
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1444
|
+
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1445
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+
|
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1446
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+
<div class="commentcount">89</div>
|
|
1447
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+
|
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1448
|
+
<p>Hmm, I may have to sandwich those with a bit of orange zest-flecked buttercream.</p>
|
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</li>
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<li class="commentbody" id="comment-1264212">
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<cite><a href='http://atthepatisserie.wordpress.com' rel='external nofollow' class='url'>Ann P.</a></cite>
|
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|
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|
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<a class="commentlink" href="#comment-1264212" title="">December 6, 2011</a>
|
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1458
|
+
|
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1459
|
+
|
|
1460
|
+
<div class="commentcount">90</div>
|
|
1461
|
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|
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1462
|
+
<p>LOVELY cookies, and the flavors you put in sound phenomenal together! I love that you use freshly ground nutmeg, too. :)</p>
|
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|
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<li class="commentbody" id="comment-1264219">
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<cite><a href='http://www.squidbeak.co.uk' rel='external nofollow' class='url'>Amanda</a></cite>
|
|
1470
|
+
|
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1471
|
+
<a class="commentlink" href="#comment-1264219" title="">December 6, 2011</a>
|
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1472
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+
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<div class="commentcount">91</div>
|
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1475
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+
|
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1476
|
+
<p>I love the look (and sound) of these, so you’re welcome to bring them to my Christmas party – but oh! I live on the wuthering Yorkshire moors so you’d better set off in the next few days – and bring that little curly-haired lad with you!</p>
|
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<li class="commentbody" id="comment-1264231">
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<cite>Emily B</cite>
|
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|
+
<a class="commentlink" href="#comment-1264231" title="">December 6, 2011</a>
|
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|
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|
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|
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1488
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+
<div class="commentcount">92</div>
|
|
1489
|
+
|
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1490
|
+
<p>I’ve been checking back here every winter in the hopes of finding your sugar cookie recipe! Please, please, please post it!</p>
|
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+
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<li class="commentbody" id="comment-1264267">
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<cite><a href='http://kansascitygravycompany.com' rel='external nofollow' class='url'>Nella</a></cite>
|
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|
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|
+
<a class="commentlink" href="#comment-1264267" title="">December 6, 2011</a>
|
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1500
|
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|
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1502
|
+
<div class="commentcount">93</div>
|
|
1503
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+
|
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1504
|
+
<p>I’m ready for a new cookie and this will be it. I love that slight hit of nutmeg flavor in holiday baking….like, ummmmmm, what is that? Tasty. Thanks.</p>
|
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|
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<li class="commentbody" id="comment-1264270">
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<cite>Thumbelina</cite>
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|
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<a class="commentlink" href="#comment-1264270" title="">December 6, 2011</a>
|
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<div class="commentcount">94</div>
|
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1517
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|
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1518
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+
<p>Was Jacob’s picture taken when you told him he could not eat these cookies for dinner? So precious!</p>
|
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<li class="commentbody" id="comment-1264282">
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+
<cite>DW</cite>
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<a class="commentlink" href="#comment-1264282" title="">December 6, 2011</a>
|
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<div class="commentcount">95</div>
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1531
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+
|
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1532
|
+
<p>I recently baked sugar cookies from a different recipe for the first time. They turned out well, but my mother warned me that if I put the dough in the refrigerator to chill that the butter would harden into flakes within the dough and the cookies would not turn out. I would love to put the dough in the fridge to chill it, as you recommend here. Deb, was there any problem with the butter hardening or do you have any tips on that front? Thanks!</p>
|
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|
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<li class="commentbody" id="comment-1264319">
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<cite><a href='http://indiedomestic.wordpress.com' rel='external nofollow' class='url'>Kat</a></cite>
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<a class="commentlink" href="#comment-1264319" title="">December 6, 2011</a>
|
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|
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<div class="commentcount">96</div>
|
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1545
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|
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1546
|
+
<p>If you want a REALLY GOOD classic sugar cookie recipe, try this one: <a href="http://indiedomestic.wordpress.com/2011/09/11/the-best-sugar-cookie-ever/" rel="nofollow">http://indiedomestic.wordpress.com/2011/09/11/the-best-sugar-cookie-ever/</a><br />
|
|
1547
|
+
It’s from an old Betty Crocker cookbook from the 60’s, and it is a total winner. I bake these all the time…but now I’m super stoked to try yours too. I LOVE maple!</p>
|
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1548
|
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<li class="commentbody" id="comment-1264416">
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<cite>Ann</cite>
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+
<a class="commentlink" href="#comment-1264416" title="">December 6, 2011</a>
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1559
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<div class="commentcount">97</div>
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1560
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1561
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+
<p>I must make these soon! @Jessica, I may or may not have eaten an entire package of the costco crack cookies too.</p>
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</li>
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<li class="commentbody" id="comment-1264519">
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<cite>SandyH</cite>
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+
<a class="commentlink" href="#comment-1264519" title="">December 6, 2011</a>
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<div class="commentcount">98</div>
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1575
|
+
<p>If I can weigh in on the freezing of baked cookies? I have done so for years , in the exact manner Deb suggests. Starting Dec 1, I make a batch a day after work, leave out a few for sampling, and freeze the rest. I usually make eight to ten different types. </p>
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+
<p>When I’m ready to gift a cookie platter, I arrange it with frozen cookies. I’ve never had a problem with the defrosting of them one bit. By the time I wrap and add a bow, they’re defrosted and ready to go. </p>
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1577
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+
<p>Honestly this is the best way to make large amounts of cookies and still have them be nice and fresh when you want them. They literally take minutes to thaw out.</p>
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<li class="commentbody" id="comment-1264521">
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<cite><a href='http://www.dramaticpancake.com' rel='external nofollow' class='url'>Kathryn O</a></cite>
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+
<a class="commentlink" href="#comment-1264521" title="">December 6, 2011</a>
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1587
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+
<div class="commentcount">99</div>
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1590
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+
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1591
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+
<p>Haha, I had thought the same thing about the maple syrup grades – finally, somewhere, a B is better than an A! :) These look incredible and I can see why you would pass up plain old sugar cookies. And I am always happy to eat anything filled with maple syrup and lots of butter!</p>
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<li class="commentbody" id="comment-1264528">
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<cite><a href='http://itsawickedgoodlife.tumblr.com' rel='external nofollow' class='url'>Heidi</a></cite>
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1600
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+
<a class="commentlink" href="#comment-1264528" title="">December 6, 2011</a>
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+
<div class="commentcount">100</div>
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1604
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1605
|
+
<p>Hi Deb,<br />
|
|
1606
|
+
I was wondering your thoughts on subbing some of the regular sugar with maple sugar (boiled down Maple syurp). I know the maple sugar is sweeter than regular sugar, but wasn’t sure how “sweet” these cookies are with the regular to make adjustments.</p>
|
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1607
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+
</li>
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<cite>Adam</cite>
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<a class="commentlink" href="#comment-1264538" title="">December 6, 2011</a>
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<p>Deb, do you set your eggs out (to come to room temperature) along with your butter?</p>
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<cite><a href='http://micheleslittlekitchen@blogspot.com' rel='external nofollow' class='url'>michele</a></cite>
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<a class="commentlink" href="#comment-1264541" title="">December 6, 2011</a>
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<p>I am sooo gonna make these! I just boought some cute leaf cookie cutters at Sur la Table. I got them at the retail store in San Francisco but I think you can buy them from their website.</p>
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<cite>pat barford</cite>
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<a class="commentlink" href="#comment-1264559" title="">December 6, 2011</a>
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<p>Jut to follow up. Saved enough dough to bake and they’re gone already. A new family fave. As pretty as the leaves are though, I’m afraid these will become a slice and bake standard. Quick and easy.</p>
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<cite><a href='http://smittenkitchen.com' rel='external nofollow' class='url'>deb</a></cite>
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<a class="commentlink" href="#comment-1264566" title="">December 6, 2011</a>
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<p>Adam — You’re supposed to. I rarely do. Then again, I often leave out my butter too long, so I figure the egg’s cooling properties might be a good thing.</p>
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<p>Heidi — These cookies are actually pretty sweet (it’s why I like the amped up sea salt effect) so I wouldn’t add any sweetness if possible.</p>
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<p>Emily — Honestly, I probably would have just deferred to Martha on something like sugar cookies. She seems like the place to go for the Christmas classics.</p>
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<p>Kris K. — A little embarrassed because I’m sure there’s a wealth of lovely local merchants in the city that sell it, but <a href="http://www.amazon.com/gp/product/B0013E7C0S/ref=as_li_ss_tl?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0013E7C0S" rel="nofollow">I ordered it from Amazon</a>. Realized last week it was December, I wanted to make these cookies very badly and didn’t want to run all over the place looking for the good stuff. It arrived in three days — win.</p>
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var e = document.createElement('script');
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e.setAttribute('language', 'javascript');
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e.setAttribute('type', 'text/javascript');
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e.setAttribute('src',
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(("https:" == document.location.protocol) ? "https://s3.amazonaws.com/" : "http://") +
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"static.chartbeat.com/js/chartbeat.js");
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document.body.appendChild(e);
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}
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var oldonload = window.onload;
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window.onload = (typeof window.onload != 'function') ?
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loadChartbeat : function() { oldonload(); loadChartbeat(); };
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1871
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})();
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</script>
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</body>
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</html>
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