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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1518 |
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There is no better way to start your day than with a French toast cookie and a strong cup of coffee...you'll be buzzing 'til lunchtime. OR, there is no better way to end your day than with a French toast cookie and a tall glass of milk. Read more ...you'll have the sweetest dreams imaginable! Ingredients:
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1 tbsp cinnamon |
1 tsp ground nutmeg |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) french vanilla instant pudding |
2 (large) eggs |
2 tsp pure maple extract |
cinnamon to sprinkle on top of cookies |
maple glaze |
1/3 c confectioner's sugar |
3-4 tbsp maple syrup (enough to make moderately thin glaze) |
Directions:
1. Preheat oven to 350 degrees.
2. Stir together the confectioner's sugar and maple syrup for the glaze. Set aside.
3. Sift together first 5 ingredients into a large bowl. Set aside.
4. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, then maple extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
5. Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet. Sprinkle cookies with cinnamon.
6. For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-size cookies, bake 10-12 minutes. After one minute, transfer from pan to wire rack to cool.
7. When cooled, drizzle maple glaze over cookies.
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