Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Your holiday cookie-baking just got a lot more exciting.
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After a year of relentless baking, I didn’t really think there was an ingredient that hadn’t made its way into my pantry, sometimes in quantities that I shall never see the bottom of. Sprinkles, marshmallow fluff, buttermilk powder, mace -- people, I have it all.
This cookie is so much fun to make, in part because of unusual ingredients like the special sugar and apple cider vinegar. Further, I gotta be honest, I am a fan of vegetable shortening, even though I use the organic non-hydrogenated version.
These cookies have a delightful maple flavor that manages to not be overwhelming -- cut, I suppose, by the other spices and sugar. I like to make them sort-of big, and serve them to children before dinner. The drizzle is a special extra. They keep for an entire week in a covered container.
1/2 cup unsalted butter (1 stick) 1/2 cup vegetable shortening 1 cup light brown sugar 1/2 cup grated hard maple syrup (or granulated maple sugar) 2 teaspoons vanilla extract 1 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon kosher salt 2 teaspoons apple cider vinegar 2 large eggs 1 teaspoon baking soda 1 1/2 cup all-purpose flour 3 cups quick-cooking rolled oats
The Maple Glaze
2 cups confectioners sugar 2 to 4 tablespoons maple syrup (grade B preferred) 2 to 4 tablespoons water (or milk) 1 teaspoon maple extract (if using a lighter grade syrup)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).