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Sincerest apologies, TRB fans, for the long hiatus. The past few months have been a whirlwind. Summer just flew by and settling into the new kitchen has been taking some time. TRB also made a trip to the BlogWorld & New Media Expo in Las Vegas earlier this month, attending sessions from Tech Munch track (it was fantastic!), and meeting lots of fellow bloggers.
At any rate, the perfect opportunity to get back to baking presented itself this past weekend, as TRB celebrated the engagement of her youngest sister and was nominated to create some delicious favors. And, since fall is TRB‘s most favorite season for baking — second only to the (in)famous Christmas Cookie Chaos! — it was only fitting to bake up some classic fall flavors for the soon-to-be newlyweds and their guests.
Of course, Emeril’s Butter Cookie recipe came in handy once again; this time, as the base for some Apple Cinnamon Thumbprints. Martha Stewart provided some inspiration for the Pumpkin Cookies with Maple Frosting. (TRB took some liberties with the recipe, adding cloves instead of nutmeg, and substituting Maple for Brown Butter Frosting). The Maple Sugar Cookies were found in the checkout line at the supermarket, courtesy of Better Homes and Gardens, while TRB was conducting some “research” for Christmas cookie recipes. (It paid off because this recipe is a keeper!)
Ready to start your ovens? Here we go:
Apple Cinnamon Thumbprints
Prepare dough for Emeril’s Butter Cookies*
Preheat the oven to 350 degrees
Place the dough in the freezer for 30 – 35 minutes or until firm
Using a sharp knife, cut dough into strips; break each strip into smaller pieces.
Roll small pieces into 2-inch balls
Using the small end of a melon baller, create an indentation in each ball.
Spoon a small amount of apple cinnamon jam into each indentation.
Bake for 12 -14 minutes
(*One batch of Emeril’s dough will yield roughly 50 cookies).
(This one was a crowd favorite at the party – the cookies taste just like pumpkin pie!)
Remember: For that “pumpkin pie” taste, substitute 1/2 tsp of cloves for the nutmeg in this recipe. For the maple frosting, melt 1/4 cup of unsalted butter. Combine with 3 tbsp of pure maple syrup and 1 cup to 1 1/2 cups of powdered sugar. Mix well. Spread over the cookies with a butter knife or small spatula.
(TRB kept these simple and went without the frosting).
Did you try these recipes? Post a comment and tell us what you think!
