We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
Last week during VPR’s membership drive, loyal listeners and supporters Sue and George Meyers of Arlington sent David Warren back to VPR with a tin full of maple cookies in the shapes of the letters V, P, and R. We suppose you could cut them in any shape you desired, but we think VPR tastes the best! The recipe has been adapted from our good friends at King Arthur Flour.
For Dough:
1 cup unsalted butter, at cool room temperature
1/2 cup pure maple sugar
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple syrup, optional
2 1/2 cups unbleached all-purpose flour
For Topping:
2 tablespoons pure maple sugar
Beat the butter with the sugars, salt, vanilla, and maple flavor until well blended.
Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed. Divide the dough in half, pat each half into a disk, wrap well, and chill for about an hour.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Sprinkle the dough and your work surface lightly with flour. Roll the dough till it's a scant 1/4" thick. Cut cookies with a cookie cutter and place on the prepared baking sheets. Sprinkle with maple sugar.
Bake for 10 to 12 minutes, until they're very lightly browned. Remove from the oven. Let sit on the baking sheet for several minutes before moving to a rack to cool completely.