|Source: Submitted by Jamie Seiffer|
|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
Congratulations to Jamie Seiffer, the lucky fellow who won a year's supply of organic maple syrup from Hillsboro Sugarworks in Bristol, Vermont by submitting this winning recipe in our 2011 We ♥ Local Food dessert recipe competition! This is a maple masterpiece of a recipe and we're so glad to add it to our collection!
Boil the maple syrup down to 1/3 the amount in a large pot. The syrup will foam up so keep a close eye on it to avoid a sticky mess!
Using a candy thermometer, make sure the temperature doesn't exceed 250° and cool to 212° before stirring in the butter. If the melted butter just pools on the top of the syrup, heat the whole mixture up stirring constantly until the butter is incorporated.
Cool again until the temperature is below 120º and add the vanilla, baking powder, and egg (make sure the temperature is below 120º or the egg will cook!).
Add the flour and mix until combined. Chill until thick enough to scoop out solid-ish balls of dough.
Preheat the oven to 350°.
Using a small scoop, scoop chestnut sized balls onto a greased cookie sheet. Bake 12-15 minutes until pale gold. They will be soft when they come out so carefully transfer them to a cooling rack and make sure to let them cool. They get better the longer you cool them.
A huge thanks (and yum!) goes out to Hillsboro Sugarworks for their generous donation of a year's worth of organic maple syrup for our winner, Jamie Seiffer!