It all began last summer when I thought to try and make blueberry pancake cookies. I’d advise you to read my previous posts if you desire further detail on the history.
This is the completed post. The recipe. Phew, finally. On Wednesday I first made them in their final form. Sadly, on Wednesday I was not feeling patient, and threw all the dough recipes in at once, and as a result, the dough was too tough. I tried it again, properly mixing the dry and the wet-plus-sugar separately, and then them together, and also lowered the flour slightly (and adjusted my recipe), and it was fine.
When I last made the frosting out of pure maple syrup, I accidentally did it perfectly. I attempted it four times now, and failed every one. Since I’d already made the cookie part, I reverted to the standard adapted frosting recipe I’d done before (which I thought a fair contender), and tried the cookies both with this frosting and with maple candy. I decided the frosting was an excellent substitute, and about a billion times easier.
Beth loved ‘em. Naomi and Miles said “mmmm.” I made them again on Sunday, and they went over well at Potluck, although there was a distressing comparison made to yogurt covered pretzels*. I also brought some to Matt (of cookrookery) and his friend Rebecca of Flying Tomato Farms, both who said words of yumminess.
A note on ingredients. Maple syrup means 100% maple from trees. If you prefer maple flavored corn syrup, go for it. To each their own. The same applies to the maple extract. I’ve looked in lots of healthy grocery stores, and only found “extracts” that were organic or sans-alcohol, but none that actually had “maple extract” listed as an ingredient, except for Maple Extract by JR Mushrooms & Specialties.
So, here it is. I’m pleased with it and I’m ready to move on. It may look long and complicated, but it’s not really. It makes about 9 cookies (for those with poor sweets impulse control like me, who wish to make small batches). At Potluck, I doubled the recipe by simply doubling all the ingredients and it worked fine.
Oh, and if you make any of our recipes, tell us! Comment to our posts or email me! Send pictures! We’d love to hear from you.
- 1/2 cup butter (very soft/melted)
- 1/4 cup white sugar
- 1 egg
- 1 1/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1/2 pint blueberries
- 1.5 cups powdered sugar
- 2 tbsp melted butter
- 4 tbsp pure maple syrup
- 1 tsp maple extract
- Preheat oven to 400 degrees F.
- Mix: butter, sugar, egg
- Mix separately: flour, cream of tartar, soda and salt.
- Mix wet and dry together.
- Shape dough by rounded spoonfuls into balls, about 1.5 inches diameter.
- Place them 2 inches or so apart on ungreased baking sheets.
- Flatten them only very very slightly, and then push 6 blueberries into the top (one berry in center, and five around it, see picture).
- Bake for 10 minutes, or until set but not too hard.
- Remove immediately from baking sheets.
- Mix ingredients.
- Add more syrup in small amounts if needed to be able to spread.
- Spread frosting very thickly on cooled cookies. If blueberries fall out, put them back in position and use frosting as “cement” to fix them in place.
*Back when working as a State of Washington employee, I too often found myself spending money at the vending machine in the mid-afternoon (computing in my head how much more time of my life I’d have to stay at work to feed my vending machine habit). I eventually decided I’d only let myself buy something i found disgusting, thus my decision would be based on pure hunger or low-sugar-levels, rather than be tainted by simply weak wanting of sweets. I chose yogurt covered pretzels, which I found repulsive. The part I find amusing, is that I eventually developed a taste for them too.