Yield: Yields about 6 dozen 2-inch cookies.
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 to use the proper technique when filling your measuring cups.Meanwhile, make the glaze:
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These cookies definitely have that !Wow! factor. Easy to make. I mailed some to my mom and they kept well for a week.
Best cookies I have ever made and ate. Delicious!!!!!!!!!
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.
Oh my...these are good. And tasted even better, if that were possible, after sitting overnight. The recipe calls for maple flavoring which wasn't clear to me what exactly that is. I ended up using pure maple liquid extract as opposed to artificial extract or maple granules. Excellent results. Also easy to make and keep very well.
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