Maple Sugar Tile Cookies
In place of the maple sugar, switch in the following:
• ¼ cup granulated sugar
Change It Up:
In place of the round shape, make swizzle cookies, Cut out a 5 × ½-inch rectangle from the canter of a coated paper plate. Lay the stencil on the prepared cookie sheet and thinly spread batter over the opening. Repeat with the remaining batter (no more than 5 per sheet). Bake until golden brown, about 3 to 5 minutes. Working quickly, loosely wrap the hot cookies around the handles of wooden spoons.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionFormal Dinner Party
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, sweet
Type of Dishcookie, dessert
- ¼ cup granulated maple sugar
- 1 large egg white
- 4 tablespoons unsalted butter, melted
- ¼ cup all purpose flour
Heat the oven to 350°F. Line 2 large cookie sheets with nonstick liners. Steady a rolling pin between two bottles or cans so that it’s ready to shape the cookies. Arrange a cooling rack next to the pin for the hot cookie sheet.
Put the maple sugar and the egg white in a small bowl. Whisk until blended and a bit foamy, about 1 minute. Add the warm (not hot) melted butter and whisk until blended. Add the flour and whisk until smooth.
Drop the batter by a scant 1 tablespoon onto the prepared cookie sheets about 4 inches apart (I can fit 5 on a cookie sheet). Spread each round of batter into a 3½-inch circle with a small offset spatula. Bake, one sheet at a time, until the cookies are browned around the edges, 8 to 10 minutes.
Working quickly, move the cookie sheet to the cooling rack. Using a wide metal spatula, lift off the hot cookies, one by one, and immediately drape them over the rolling pin. Let cool until set, about 5 minutes. Carefully remove the cookies from the rolling pin and set them on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
2010 Abigail Johnson Dodge