Maple Blossom Cookies

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Maple Blossom Cookies
Maple syrup is just so much of what’s right with the world.   Making it into a cookie can only make it more so.
These Maple Blossom cookies are an extraordinary treat.  Light, crisp and chewy with a distinct maple flavor.   This is a unique treat and one which challenges you to eat just one.

Heck………it’s spring, the sun’s shining, sap’s running and the snow is melting!  It’s the time of year to enjoy winter’s final chapter, visualize the pending  summer’s joys and indulge yourself today utilizing the quintessential ingredient of spring……………MAPLE SYRUP!

Maple Blossom Cookies
2 Cups Maple Syrup
1/2 Cup Butter
2 teaspoons vanilla extract
1 teaspoon baking powder
1 Egg
2 cups sifted white flour

Boil the syrup down to one third the amount in a large pot.
The syrup will foam up so keep a close eye on it. This took me
about 1/2 an hour.  Using a candy thermometer, make sure
the temperature doesn’t exceed 250 degrees.
Cool to 212 degrees before stirring in the butter.  If the melted
butter pools on the top of the syrup, heat, stirring
constantly until butter is incorporated.  Cool again, stirring,
until the temperature is below 120 degrees, then add vanilla,
baking powder and egg (make sure temp is below 120 or the egg
will cook.)  Add flour and mix until combined.  Chill overnight or
until thick enough to scoop out solid-like balls of dough.
Preheat oven to 350 degrees. Scoop out chestnut-sized balls
onto a greased cookie sheet.  Bake 12-15 minutes until pale
gold.  They will be soft when they come out.  Carefully transfer
to a cooling rack.

Yield: 36
Adapted from a recipe in the Burlington Free Press