Edible leaves: maple and oak

I am trying not to panic as the holidays rush rapidly towards us. Instead I’m deep into list making and doing-ahead. Over the weekend I made the dough for Maple Pecan Cookies and popped it into the freezer ready to bake a batch on the Monday of Thanksgiving week.

Face it, most kids and many adults (including my husband), are not keen on pumpkin pie or mincemeat pie: my own T-day favorites. Over the years I’ve switched to a different All-American dessert: home-made apple crisp with cinnamon ice cream bought from a locally-owned ice cream shop. And some years — like this one — I make it really simple on myself and just make these cookies for Thanksgiving.

 

Just-baked cookies sit on a cookie sheet lined with parchment paper.

 

These cookies have it all: the flavor and shape of Autumn, the dough can be made and frozen a month ahead of time and the baked cookies will keep for a week in a tightly sealed tin. I’m not sure of the source of the recipe but the one on the facing page in my binder is from the December 1998 issue of Food & Wine. I’m guessing that’s where this one is from, too.

The recipe calls for cutting the rolled-out dough into 2-inch round cookies but that’s so blah and boring. Instead, I use cookie cutters shaped like maple and oak leaves, including one that makes cookies that are 6 inches across. Big enough so one cookie on a dessert plate is both a dramatic and fun ending to the traditional turkey dinner.

I used a chopstick to make a hole in this extra-large cookie so I could insert a ribbon for hanging. 

The recipe calls for pecans but these cookies would be fabulous with black walnuts if you have a reasonably-priced source. I am often able to get them from a country-dwelling friend which makes all the difference, as the recipe calls for 1¼ cups of nuts and they always cost a fortune at the grocery store.

Next time I make these cookies, I’m going to divide the finished dough into two pieces. I'll add black walnuts to half — which I will then cut into maple-shaped cookies. I’ll add pecans to the other half and use an oak leaf cutter. When it comes to desserts, presentation is all; and this will give me two shapes and two flavors all out of one batch of ingredients. 

Maple Walnut Cookies or Oak Pecan Cookies

2 sticks (8 oz.) softened butter (I always use unsalted for baking)

½ cup granulated sugar

1 large egg yolk

2 Tablespoons pure maple syrup

½ teaspoon vanilla extract

2 cups all-purpose flour

1 ¼ cups coarsely chopped nuts

1. In a large bowl, beat the butter with an electric mixer until fluffy. Gradually add the sugar while continuing to beat.

2. In a small bowl, mix the egg yolk, vanilla and maple syrup. Slowly add to the butter mix, beating at low speed until well-mixed.

3. Stir in the flour and nuts by hand. Divide the dough in half and flatten into discs. Wrap and refrigerate at least two hours or overnight unless you wish to freeze it for baking later. If you freeze the dough, let it thaw in the fridge overnight. Otherwise, let it stand about five minutes at room temp to slightly soften. Then roll it out between two sheets of waxed paper until it’s ¼ inch thick. 

4. Cut into the shapes you wish with cookie cutters. Bake on parchment lined cookie sheets for about 25 minutes at 325 degrees until golden. Cool on wire racks. Store in tightly sealed tins.

These leafy cookies would also make great decorations. I can picture them hanging from ribbons on the chandelier over the dining table on Thanksgiving (with bronze or orange ribbon) or on the Christmas tree next month. I can even picture giving a batch of cookies, the recipe and a bottle of Wisconsin maple syrup as a hostess or holiday gift to all my friends who love to bake. 

Here are the cookies I made in October.

Comments

[Poppins]

These cookies look delicious! Thank you for the recepie, maybe I will try to make them for Christmas.
regards Poppins

[EACH LITTLE WORLD]

Poppins — thanks for stopping by. Your blog is one of my bookmarks! I think these cookies would be lovely for Christmas. I am hoping to do a December cookie post if time allows.

[Courtney]

I'm officially craving sweets at 9:00AM. YUMMMMYYYYY

...and I'm dying to see pics of your fabulous hats. How incredible!

[EACH LITTLE WORLD]

Courtney — I will admit that I ate some of these cookies with coffee and called it breakfast. As for the hat photo on your post, I am a hat fanatic and own dozens, including a black satin beret of my grandmother's from the 1920s.