It's Fall...I'm Missing "Home"
The Vermont Country Store - I love some of the, well, unusually named products. Come on "Tired Old Ass Soak"...who can resist that?
LL Bean - What can I say. Reasonably priced. Durable. From Maine. And they have great sales. Right now they have Free Shipping....so hop on over and find something for yourself or someone on the Holiday List.
Vermont Teddy Bear - cuddly American made fun...
and last, but not least, King Arthur Flour, which is actually located in Norwich, VT...right across the Connecticut River from where I grew up! One of their recipes using the food of the New England sweet toothed blessed gods...Maple Sugar!
1 cup (8 ounces) butter OR a combination of half butter and half vegetable shortening
1 cup (5 1/4 ounces) pure maple sugar
1/2 cup (3 3/4 ounces) granulated sugar
2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
1/2 teaspoon baking soda
4 teaspoons (1/4 ounce) maple baking flavor
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) pure maple sugar
2 tablespoons (7/8 ounces) granulated sugar
Dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, salt, and eggs until fluffy. In a separate bowl, whisk together the baking soda, maple baking flavor and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.
Topping: Combine the sugars in a shallow bowl or pie pan, or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they're smooth and round. Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400°F oven for 10 to 12 minutes, or until they're a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool. Yield: about 3 dozen 3-inch cookies.
Maple Glaze (optional)
1 1/2 cups (6 ounces) glazing or confectioners' sugar
2 tablespoons (1 ounce) maple syrup
1 tablespoon heavy cream
1/4 teaspoon maple flavor powder or maple extract
Mix together the glaze ingredients to make a spreadable frosting. Smooth a thin layer over the cookies. Let the glaze dry for several hours before packing the cookies in airtight containers. Store for 1 week, or freeze for a longer period.