If you read my story this week about spending at day at Vermont Cake Studio, perhaps I’ve inspired you to reach for your mixing bowls and bust out your own layer-cake masterpiece.
…Or not.
If the thought of fooling around with fondant is just too much, you’re in luck. VCS owner and pastry chef Perrin Williams (pictured) was kind enough to share her recipe for Maple Wedding Cookies with us. Satisfy that sweet tooth without any of the sweat. These cookies are really great — and I don’t even like maple. (Telltale sign of a nonnative Vermonter.) Try ’em out.
Maple Wedding Cookies
recipe from Perrin Williams, Vermont Cake Studio
1/2 pound butter
3/4 cup confectioner’s sugar
1 teaspoon maple extract
2 and 1/4 cup flour
1 cup pecans or walnuts, finely chopped
Preheat oven to 325 degrees.
Line cookie sheets with parchment paper.
In a large bowl, cream the butter and sugar. Add the maple extract. Add flour and mix. Add nuts; stir.
Scoop the dough into heaping tablespoons and place on the cookie sheet. Flatten the balls down a little.
Bake for 10-15 minutes until just colored, and firm enough to hold its shape when picked up.
Let cool and dip in confectioner’s sugar.
Photo credit: Jeb Wallace-Brodeur
This article appears in Feb 2-8, 2011.
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Vermont Choclate Moose:250 pounds of butter500 cups confectioner’s sugar1 maple tree2,400 cups flour1 cup pecans or walnuts, finely chopped1 MoosePreheat oven to 325 degrees.Line cookie sheets with structural steel.In a large dump truck, cream the butter and sugar. Add the maple tree and Moose (de-antlered). Add flour and mix. Add nuts; stir.Scoop the dough into heaping tablespoons and place on the cookie sheet. Flatten the balls down a little-don’t worry he can’t feel it anymore.Bake for 10-15 days until just colored, and firm enough to hold its shape when picked up.Let cool and dip in confectioner’s sugar.