原料

对于面团：

11-1/4盎司。（2-1/2杯）未漂白的通用面粉
1/2茶匙。食盐
1/4茶匙。小苏打
3/4杯砂糖
1/4杯非常牢固，非常新鲜的深棕色糖
1-1/2茶匙。枫糖调味料（超市可用）
6盎司。（3/4杯）无盐黄油，略微软化
1个大鸡蛋，在室温下
1/4 cup pure maple syrup
1茶匙纯香草提取物
8盎司。（2杯）烤山核桃，切碎

用于上光油：

3/4杯筛选糖果的糖
1/4杯纯枫糖浆，变暖
稀疏需要的热水

准备

混合面团：

将面粉，盐和小苏打筛选在一起。在食品加工机中，将砂糖和红糖搅拌均匀，然后加入枫木调味料。脉冲五，六次，然后处理15秒。刮擦碗，以确保所有调味料都合并了。
在装有桨叶附件的立式搅拌机的碗中，以中低速为止将黄油奶油至非常光滑，约2分钟。将糖混合物分为三个。混合直至颜色变亮，再过大约3分钟。加入鸡蛋，然后加枫糖浆和香草，混合直至混合。根据需要刮擦碗。将混合速度降低到低。在三个添加中混合干成分，然后加入山核桃并混合直至混合。

塑造面团：

准备好三张15英寸的保鲜膜。将面团分成三个相等的块，然后来回滚动，直到形成约10英寸长的原木为止。（您不需要面粉滚动的表面。）将每个木头放在一张塑料包裹上，以最接近您的边缘为中心。紧紧滚动，牢固地扭动末端以密封。双向两端，将原木牢固地推向中心以压缩面团。成品日志应长约9英寸，厚约1-1/2英寸。冷藏原木，直到足够牢固地切成2至3个小时，或者最多冻结三个月。

烤饼干：

位置在上下架th的三分之二e oven. Heat the oven to 350°F. Line two rimmed baking sheets with parchment. Working with one log at a time, use a tomato knife or other small serrated knife to cut the dough into 1/4-inch rounds using a gentle sawing motion. Set the rounds 1 inch apart on the prepared pans and bake until the cookies are lightly browned, about 18 minutes, rotating the pans as needed for even browning.

Whisk the confecctioners’ sugar and maple syrup until smooth and pourable.
Remove the sheets from the oven and let rest on the baking sheets for 2 min. While the cookies are still hot, use a pastry brush to brush a thin layer of the glaze on top of each cookie. (If the glaze becomes too thick as it stands, thin it with a few drops of hot water.) Transfer the cookies to a rack; the glaze will become firm within minutes.
将饼干存储在蜡纸纸之间，在密封的容器中放置长达一周，或冷冻长达三个月。

小费

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure touse the proper techniquewhen filling your measuring cups.Meanwhile, make the glaze:

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评论（4个评论）

jennifer0hmy|11/25/2015

These cookies definitely have that !Wow! factor. Easy to make. I mailed some to my mom and they kept well for a week.
Camkesmath|11/13/2014

Best cookies I have ever made and ate. Delicious!!!!!!!!!
patrickchadd|02/11/2013

I made these cookies tonight and they were very easy and quite yummy. My local grocers didn't have maple extract so I didn't use it but with maple syrup in the dough and the maple syrup based glaze; I didn't think it was lacking in maple flavor without the maple extract. I mixed up a double batch of the cookie dough before dinner and let them chill for a couple of hours in the fridge. They sliced up easy using a serrated knife as directed and baked in exactly 18 minutes. They barely color and they do not spread at all so I was able to fit more on the 2nd and 3rd rounds of baking.The glaze is necessary and if it thickens, a quick stir with the fork makes it smooth without the need for adding hot water. Really easy and delicious. These are definitely a keeper and great to do ahead and have on hand for unexpected company or for a weekend.
grlup|2012年11月30日

哦，我的...这些很好。坐了过夜后，它的味道甚至更好，如果可能的话。食谱要求枫味，这对我来说尚不清楚。我最终使用了纯枫液体提取物，而不是人工提取物或枫颗粒。优秀的结果。也易于制作和保持良好。