Maple Thumbprint Cookiesby ted

Makes 60 cookies

Ingredients

• 4 cups of all-purpose flour
• 1/4 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of room-temperature unsalted butter
• 1/2 packed cup of light brown sugar
• 1/4 cup of granulated sugar
• 2/3 cups of pure maple syrup
• 1 large room-temperature egg
• 2 teaspoons of vanilla extract
• 3 cups of confectioners' sugar
• 4 tablespoons of maple syrup
• 3 teaspoons of water

Steps

1. Whisk together flour, cinnamon, nutmeg, baking powder, and salt in a mixing bowl
2. In a separate mixing bowl, beat butter until light and fluffy (about 2 minutes)
3. Add brown sugar, granulated sugar, 2/3 cups maple syrup, egg, and vanilla
4. Turn mixer to low and add in dry ingredients slowly
5. Divide dough in half, wrap each, and flatten into a disk
6. Chill for at least 2 hours or up to 3 days
7. Preheat oven to 350F and line 2 baking sheets with parchment paper
8. Place tablespoon portions of dough balls at least 2 inches apart on prepared baking sheets
9. Use the back of a very small spoon to create a well in the dough
10. Bake for 12 minutes, rotating top-to-bottom, front-to-back halfway through
11. Cookies are done when no longer wet-looking
12. Press a small spoon into the cookies to enlarge the well created earlier
13. Whisk together confectioners' sugar, a pinch of salt, 4 tablespoons of maple syrup, and 3 teaspoons of water until smooth
14. Slowly add water if needed until the icing is thick but pourable
15. Pipe icing into cookie wells once cooled, leave to set for a few hours