Just last Thursday was the beginning of the new season, Mabon (Autumn). And during last Thursday, I had posted about this season being the time for reflection. Mabon, or Autumn to many, is the time of the season for reflection upon yourself and of your life. During this time, it is best to slow things down a little bit and just heal yourself and find yourself. This is highly important to do.
One of the ways to heal yourself is through food. Now, most of you who are reading this don’t realize that food actually can heal you and help you in many ways. Cooking and baking at home is not only a good way to save money, but it is also very therapeutic and you get to be in control of what ingredients will enter your recipe. When I bake or cook I use herbs, spices, and all natural ingredients in my recipes. This is due to the fact that I see each herb, spice, or any produce in my kitchen as being filled with magic. The terms “kitchen-witch” in Scandinavia and “hedge-witch” in Germany use their ingredients just the same way I do.
In this post, I wanted to give you all a recipe for the Mabon season and wanted you to have a little bit of fun this season with some sweet yet healthy Mabon Maple Brown Cookies.
- 10 Tbsp unsalted butter
- 1 3/4 cups King Arthur Flour (gluten free)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup dark amber maple syrup
- 1 Tbsp unsalted butter, melted
- 2 Tbsp dark amber maple syrup
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 2 Tbsp milk
- 1/4 tsp vanilla extract
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Whisk together flour, cornstarch, baking soda, cream of tartar, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and egg yolk. Add vanilla and maple syrup, beating until well combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 11 to 12 minutes, until lightly golden and edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
- For the glaze, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cookies; let set before serving.
These cookies are fantastic and using the gluten free flour will definitely help those who are gluten intolerant (like myself), and it is fun to make these with little children.