Saturday, September 3, 2011

Maple Butter Balls


I think I just heard a pin drop, or maybe that was the tiny cry of an enraged sugar ant protesting my absence from the kitchen. He's on strike because the countertops have been free of cookie, cake, pie, and pastry crumbs for much too long.

That's changing, though. These toasty summer days here in Texas aren't keeping me away any longer. We've said goodbye to our old place in Boston, and now we're settled in our new home here in the Lone Star State--this oven's still too shiny, not enough charred pie filling stuck to the bottom just yet, but we'll change that soon enough.

I've actually started baking already (still, that was a month ago, too long!). Made a pecan pie a few times. Baked a batch of maple multigrain rolls, even. But, of course, I didn't photograph the evidence!

I better have a good excuse for this nonsense!

Though it's been quiet around here, life has been anything but boring. We've had a few adventures, including moving across the country after graduating from law school (my hubby, not me :), learning how to function while waking about 5 times a night (we've got us a night owl ;), also learning how to squeeze in a bazillion chores while also working from home during naptime. Life is full! I feel very blessed. I've missed you all dearly, though!

Can you believe I baked these cookies on March 29th! Talk about a stale recipe! I made them right after we went maple sugaring. Though I will miss Northeastern foodie adventures like that one, I will definitely miss them a little less when I'm not having to shovel snow December-March :D!

If I had to choose a favorite flavor, maple would be it! I've always found that baking with maple gives desserts a buttery kind of sweetness that reminds me of fall.

Maple Butter Balls
1/2 cup sweet sorghum flour
1/2 cup brown rice flour (I think Bob's has the best texture)
1/4 cup almond meal
1/4 cup white rice flour
3 1/2 tablespoons cold butter
1/2 tsp fine sea salt
1 large egg
2 tsp vanilla extract
1/2 cup white sugar
2 tablespoons grade b maple syrup
3 tablespoons maple sugar, for rolling and more for sprinkling after


Makes about 24 balls
I like to mix up all the flours in a large bowl with the salt. Then in another smaller bowl, I add the wet ingredients, including the maple syrup and the sugar. The Maple sugar is for sprinkling on top of the cookies.

Bake on a greased cookie sheet (you don't have to space them apart too much) in a preheated 350 degree oven for about 13 minutes, sugar will be a bit browned on top when they're done.

They'll be a little soft right when you take them out, so let them cool on the baking sheet for about 7 minutes.

8 comments:

The Gluten-free 'Dish' said...

Best wishes in your new home! These maple butter balls look very tempting, too. I agree that maple is a delightful flavor. Enjoy your new kitchen. It's great to see your post.

Pat @ Elegantly GF said...

These look just lovely. As we start to cool down a bit here in Ohio, I'm thinking about more baking, too.

I hope you enjoy some Texas pecans for baking real soon -- I really miss them since we moved up here.

Claire Patty said...

Yay! I'm so glad you're posting recipes again! I love your blog! Hope to see more soon. These looks amazing!

Sophie said...

Gluten-Free Dish: Thank you so much, it's good to be back :).

Pat: Thank you! Ah, I missed Texas pecans when we were living on the East Coast. I do miss the rain though! Hope you all get cooler weather, we're hoping for the same :).

Claire: Thanks so much! :)

grace said...

treats like these are always in season, and a post from you is always welcome. :)

Sophie said...

Thank you, Grace. You're such a sweetie! :)

Leslie said...

They look yummy. I cant wait to see what you bake up on you new shiny oven!

Sophie said...

Thanks, Leslie :)!