Maple Trout Lilli writes of just the ticket for a cold, rainy day in April:
MAPLE GLAZED OATMEAL RAISIN COOKIES
A jazzed-up maple cookie with a delectable maple glaze that is a rich compliment to this sweet spicy cookie. I kept the batter in the fridge and made a batch of 12 every day or so. This makes a lot of cookies. They were fresh, hot and delicious. – give them a try.
COOKIES
2 sticks unsalted butter
1 cup brown sugar
2 extra large eggs
1/4 cup ripe mashed banana
1 teaspoon vanilla
1 1/2 cups AP flour
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups rolled oats
1 cup raisins
1 cup raisins
GLAZE
2 tablespoons butter
1/4 cup Maple Syrup
3/4 cup powdered sugar
Preheat oven to 350 degrees.
In a mixer on low speed, cream butter and brown sugar; add eggs, banana, vanilla.
Sift flour and add baking soda, cinnamon, salt.
Combine with butter/sugar mixture and mix on low speed for 30 seconds.
Add oats and raisins and mix on medium speed for a minute. Try not to over mix.
Place batter in freezer for 15 minutes or fridge for an hour.
Using 1/4 measuring cup scoop batter onto a parchment lined or lightly buttered cookie sheet and bake for 8-12 minutes.
Sift flour and add baking soda, cinnamon, salt.
Combine with butter/sugar mixture and mix on low speed for 30 seconds.
Add oats and raisins and mix on medium speed for a minute. Try not to over mix.
Place batter in freezer for 15 minutes or fridge for an hour.
Using 1/4 measuring cup scoop batter onto a parchment lined or lightly buttered cookie sheet and bake for 8-12 minutes.
For GLAZE, melt butter and syrup over low heat until fully incorporated.
Remove from heat and add 3/4 cup powdered sugar.
Frost the cookies.
Remove from heat and add 3/4 cup powdered sugar.
Frost the cookies.
–MTL
QUICK UPDATE: Today, Thursday, has been a long boil. It’s not at all dreary in the sugarhouse. This week’s nonstop sap run wavers between weepy and mediocre. On the one hand, rain kills a run; on the other hand, it’s a cold rain and we can collect sap over a couple of days without it spoiling.
The Nebraska Knoll Blog 
I love to use maple cream as a glaze for this sort of recipe…
LikeLike
Yummmmmmy
LikeLike
thank you Maple trout lily
LikeLike