Initially, this cookie scared me. Not the dough. The dough was a snap. I was given good advice about making sure all the ingredients were room temperature. I was nervous about taking the cookies and placing them gently on something round to make a lovely shaped cookie. I have heard and seen too many horror stories about smushed, scrunched, or otherwise mangled hot cookies.
I got some other good advice and lowered my oven temp to 375. You start out with marble sized balls of dough. I put nine on my baking sheet. I literally sat in front of the oven and watched the first batch bake. It was pretty cool watching them melt and then bubble. At exactly seven minutes, I pulled them out of the oven. I used my thinnest spatula to slide one off. Hmmm, pretty easy. And then I moved it to the (plastic wrap covered - more good advice!) rolling pin. It slid off easily, and I was on to the next cookie! Two more on the pin and the other six on the rack. Wow! I can do this! I made two more batches letting the baking sheet cool COMPLETELY between batches. I have more dough in the fridge.
Here are the cooling cookies. No one counted, did they?
I love most anything maple. Maple and butter even more so. Once these cookies cooled, they turned into a crunchy, maple-y, buttery round of joy. At first I was slightly annoyed by the nine cookie per sheet limit. Then I realized that it was for my own good. If I made more, I would eat more.
Thank you thank you thank you Hindy of Bubie's Little Baker for choosing this recipe!