And when it comes to these kinds of cookies, you best bet on the butter quotient, simply because in this case, butter does make it better! Gesine Bullock-Prado, who is the author of the new cookbook, My Vermont Table, stopped by Tonia's Kitchen to talk about how these self-described "cozy" cookies, and the butteriest you'll ever make. Gesine told Tonia that these are Maple Tuiles, a French cookie by heritage, kicked with the seasonal flavor of maple, arguably one of Vermont's most famous exports. Gesine told Tonia that even though these cookies are fancy French, you only have to bake them for three minutes. Your reward, a crispy, buttery cookie you'll adore!
4
tablespoons (1⁄2 stick; 57 g) unsalted European butter (I use Vermont Creamery
cultured butter), at room
1⁄2 cup (96
g) maple sugar (I use Choice Maple out of Hartford, VT)
1 large egg
white, at room temperature
1⁄2 teaspoon vanilla bean paste
1⁄2 cup (60
g) unbleached, all-purpose flour (I use King Arthur)
1⁄4
teaspoon fine sea salt
Preheat the oven
to 400°F. Combine the butter and maple sugar in the bowl of a stand mixer
fitted with the paddle attachment and mix until smooth. Scrape the bowl and add
the egg white
and vanilla bean
paste. Mix until combined. Scrape the bowl again, add the flour and salt, and
mix until combined. Alternatively, you can mix this by hand in a bowl with a
flat, wooden spoon. In that case, make sure your butter is slightly softer than
room temperature.
Place about a teaspoon of the batter on a silicone baking mat and spread into a very thin 2-by-4-inch rectangle. Bake for 1 to 2 minutes, until the batter is golden brown. While the cookie is still warm and pliable, roll the cookie around a chopstick into a tight cylinder. Once you get a hang of the process, you can graduate to making two cookies at a time.
Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved.
Raymond Prado photo credit
