So, we won our little lawsuit against the State of Wisconsin. The Cookie Ban has been declared unconstitutional and we should have a meaningful Cookie Bill by the end of 2017. We are still in a bit of a tussle with the state, which may appeal, but by July 1 home bakers in Wisconsin, like those in 48 other states, will be able to sell non-hazardous baked goods made in their home kitchens. This is great news for startups and for farmers markets in all of our tiny towns and urban neighborhoods. I made up these Maple Dunker cookies in celebration of our farm entrepreneurs in this great agricultural state !
These are dry and crisp, intended to be enjoyed with coffee or milk. In fact, they are based on the addictive summer treat we enjoy here in the land of milk and honey: Iced strong coffee sweetened with maple syrup and cut with whole Wisconsin milk. Not too sweet or sticky, they are a neat treat when you are sitting enjoying a farmscape from the front porch.
2 sticks (1 cup) butter, softened
1 cup sugar
1/2 cup maple syrup - I used my neighbor's syrup, of course!
1 tsp vanilla extract
1 lg egg yolk
1 tsp salt
3 cups flour (I use Lonesome Stone Milling all purpose)
Maple syrup and powdered sugar
Cream together butter and sugar until light and fluffy and beat in maple syrup, vanilla and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough for about 15 minutes, then roll out on a floured surface and cut into shapes. Bake at 350 for about 10 minutes, but watch closely for browning on appendages, especially if you are working with a shape like Wisconsin!
Allow to cool on racks. Mix 2 tbsp maple syrup with as much powdered sugar as it takes to make a nice, thick glaze. Drizzle over cookies and allow to set up before storing. Enjoy for up to a week in a covered container, or freeze for later use. Enjoy!
These are dry and crisp, intended to be enjoyed with coffee or milk. In fact, they are based on the addictive summer treat we enjoy here in the land of milk and honey: Iced strong coffee sweetened with maple syrup and cut with whole Wisconsin milk. Not too sweet or sticky, they are a neat treat when you are sitting enjoying a farmscape from the front porch.
2 sticks (1 cup) butter, softened
1 cup sugar
1/2 cup maple syrup - I used my neighbor's syrup, of course!
1 tsp vanilla extract
1 lg egg yolk
1 tsp salt
3 cups flour (I use Lonesome Stone Milling all purpose)
Maple syrup and powdered sugar
Cream together butter and sugar until light and fluffy and beat in maple syrup, vanilla and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough for about 15 minutes, then roll out on a floured surface and cut into shapes. Bake at 350 for about 10 minutes, but watch closely for browning on appendages, especially if you are working with a shape like Wisconsin!
Allow to cool on racks. Mix 2 tbsp maple syrup with as much powdered sugar as it takes to make a nice, thick glaze. Drizzle over cookies and allow to set up before storing. Enjoy for up to a week in a covered container, or freeze for later use. Enjoy!
