Maple Thumbprints

My friend gave me a big jar of maple syrup from Vermont and I’ve been looking for a way to highlight it. I decided to use some of it in these thumbprint cookies and I’m so glad I did. They were amazing. The cookies are similar to shortbread hinted with maple and filled with a sweet maple filling. Delicious!

It was also the perfect recipe to join the Fantastical Food Fight. I’ve missed a couple months with my crazy life, but I’m working on getting back on track and participating more. Check out all the cookie recipes in the blog hop below!

Cookies:
4 cups flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2/3 cup pure maple syrup
1 egg, at room temperature
2 tsp vanilla extract

Filling:
3 cup confectioners sugar
pinch of salt
4 Tbsp maple syrup
3-4 tsp water

In a mixing bowl. whisk together the flour, cinnamon, nutmeg, baking powder and salt. Set aside. In the bowl of a stand mixer, cream the butter for 2 minutes until light and fluffy. Mix in the sugars and then maple syrup. Beat in the egg and vanilla. Add the dry ingredients in three batches until mixed well.

Divide the dough into two. Wrap each half in plastic wrap and flatten into a circle. Refrigerator for at least 2 hours.

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Remove one circle of dough from the refrigerator and roll into tablespoon sized balls. Place 2 inches apart on the baking sheet. Take the back of a 1/2 teaspoon and press an indentation into each ball. Bake for 12 to 14 minutes or until the cookies are puffed and no longer look wet. Remove from the oven and place the baking sheet on a cooling rack. Use a teaspoon spoon to press down in the center to create a defined well. Allow to cool for 10 minutes on the pans. Transfer to a cooling rack and allow the cookies to completely cool.

Once cooled, whisk together the filling ingredients in a medium bowl. Start with 3 tablespoons of water first and add more until you reached your desired consistency. Transfer to a piping bag. Place the cookies on a sheet of parchment paper and fill the wells with filling. The filling will set after a couple hours. Wait until try to store in an airtight container. Place a piece of parchment paper between layers while storing.

Recipe Source: e2 bakes brooklyn