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The Maple Nut Crosby Canuck Cookie

May 4, 2014

There's something so satisfying about a chewy, moist and flavour-packed molasses cookie. Crosby's Molasses recently put a call out to Food Bloggers of Canada members to create a new cookie recipe using the classic Canadian molasses we all know and love, and I had a great time creating a tribute to my childhood and the province I now call home.

To get inspired for the flavours in my Maple Nut Crosby Canuck cookie recipe, I started thinking about what I loved about molasses as a little girl. I remember drizzling shiny black ribbons onto my steaming breakfast oatmeal, pouring over creamy fresh milk from a nearby Ontario farm, and sometimes adding a little Canadian maple syrup on top. Molasses and maple syrup are perfect together, as the two earthy-sweet flavours compliment each other without one overpowering the other.

I also wanted a bit of crunch and texture in my Crosby Canuck cookies, as well as giving a little shout-out to the beautiful province of British Columbia where I've lived for the past six year, who will be hosting the 2014 Food Bloggers of Canada Conference in Vancouver this coming October. There are actually some great cookie ingredients that many people may not realize are grown right here in BC - locally-grown tree nuts.

I've had the pleasure of visiting Gellatly Nut Farm Regional Park in West Kelowna, BC, a working heritage farm pictured above, where in 1905 the innovative Gellatly family began cultivating and selling many hardy nut varieties that continue to produce annual crops to this day. As a tribute to Gellatly Nut Farm and the amazing province I now call home, the Maple Nut Crosby Canuck has two kinds of British Columbia nuts, both inside and decorating the top - hazelnuts and walnuts.

These cookies are soft and chewy, decadently sweet with maple and molasses and studded with crunchy chopped nuts both inside and out. The Maple Cinnamon Glaze keeps the cookies moist, while it hardens on the outside to a shiny maple-scented, cinnamon-flecked dome. Oh yes, so very Canadian.

 

Note on ingredients and substitutions: Though I'm sad if you have to miss them, omitting the nuts from this recipe makes a lovely and nut-allergy safe Maple Crosby Canuck instead. For a gluten-free version, use a cookie-friendly GF flour mix and add it to the wet ingredients slowly, as you may not need the full 2 cups, be gentle and don't overwork the dough for a GF-Friendly Crosby Canuck.

 

Maple Nut Crosby Canuck Cookies

Makes 12 large or 24 small cookies
Prep time 20 minutes, rest time 20 minutes, bake time 15 minutes

Ingredients:

3/4 cup of butter, at room temperature

1/2 cup brown sugar

1/2 cup Crosby's Fancy Molasses

1/2 cup Canadian pure maple syrup

1 egg + 1 egg yolk

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped hazelnuts + 1/4 cup for decoration

1/2 cup chopped walnuts + 1/4 cup for decoration

Maple Cinnamon Glaze:

2 cups powdered sugar

2 tablespoons maple syrup

2 tablespoons milk

1/8 teaspoon cinnamon

 

Pre-heat your oven to 350 degrees (note: there is a 20 minute rest time for the dough, that's when you fire up the oven).

Begin by fine chopping the hazelnuts and walnuts, set aside.

Beat the butter and sugar together until fluffy and lightened in colour. There's less sugar used here as much of the sweetness comes next.

Add the molasses and maple syrup and beat until combined. Add the whole egg and egg yolk, beat until combined.

Sift the dry ingredients into the wet ingredients bowl - flour, baking soda, cinnamon and salt. Gently combine with a wooden spoon or spatula until no more dry flour remains and the dough comes together. Add the chopped nuts and combine. Let the dough rest in the fridge for 20 minutes, this makes forming the cookies easier and lets the glutens relax a little to create a better crumb.

Scoop the dough out in rounded balls and set on a greased or parchment paper-covered cookie sheet, 1 tablespoon sized balls for large cookies, 1 teaspoon size for little tea cookies. Leave lots of room between the dough balls, as they will expand outwards quite a bit.

Bake at 350 degrees until golden brown around the edges. Approximately 15 minutes for the large cookies and 12-14 minutes for the small cookies, depending on your oven. The Crosby Canuck can also be baked for an extra 3 minutes for a crispier cookie, you trade some of the moistness of the interior for delightfully crunchy browned edges - keep an eye on them towards the end of baking time to prevent burning.

Remove from the oven and let cookies cool on the baking sheets for 2-3 minutes before transferring to wire racks.

Maple Cinnamon Glaze

Sift two cups of powdered sugar into a bowl, removing any lumps. Add the maple syrup, milk and cinnamon.

Whisk with a fork or whisk until smooth and fluid enough to glaze your cookies. Add a little more sugar if the glaze is too runny, or a dash of milk if it's too thick.

Spread the glaze over the cooled cookies or drizzle on in diagonal stripes on for a less sweet cookie, then sprinkle with nuts and let the glaze harden completely. These Maple Nut Crosby Canucks will stay fresh in an air-tight container for up to a week.

Devour!

 

Disclosure: This Devour & Conquer original recipe is entered in the Crosby's Sweet Dreams Cookie Contest. I have not been compensated for this post and all opinions are my own.

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