The sweet luxury of cookies made with Vermont maple

Dandelion Chandelier’s Luxury Dish is an occasional series featuring original recipes and their origin stories from our Luminaries, Fireflies, friends, families, and team of far-flung correspondents. They’re guaranteed to add sparkle to any menu.

This contribution is from the chefs at the Stowe Mountain Lodge in Stowe, Vermont. We love skiing in New England, and Stowe is one of our favorite mountains. Every afternoon in the winter, just as the ski lifts are closing, fresh cookies appear in the lobby of this luxury resort. And minutes later, they disappear. Such is the magic of a sugary, warm cookie touched with the magic of Vermont maple syrup. What could be better for apres-ski with your gang?

Stowe Mountain Lodge Frosted Maple Cookies

For the Maple Cookies:

Ingredients

½ cup butter

½ cup shortening

½ cup brown sugar

¼ cup Vermont maple syrup

1 teaspoon baking soda

1 teaspoon cream of tartar

1/8 teaspoon salt

3 egg yolks

½ teaspoon maple extract

1 ¾ cup flour

Method

Cream butter and shortening until smooth. Add dry ingredients and maple syrup, mix well. Add egg yolks. Slowly stir in flour until it forms a dough-like texture. Bake at 350 degrees F until cookies are lightly browned.

For the Maple Royal Icing:

Ingredients

12 cups confectioners’ sugar

2 teaspoons cream of tartar

¾ cup egg whites

1 teaspoon maple extract

Method

Sift together sugar and cream of tartar. Slowly blend mixture until smooth. Mix on high for 20 seconds. Frost cooled cookies and let sit for at least 5 minutes before serving.

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