I promised myself I would not make fun of the name of this cookie. It sounds vaguely naughty though, doesn’t it?
Yes, these are soft cookies. They are of the drop variety and despite the frosting they are easy to make. The shiny glaze of maple, vanilla, milk and powdered sugar, sprinkled with nutmeg, sits atop a cookie base of butter, flour, and eggs that is sweetened entirely with maple syrup (a whole delicious cup of it! — remember, we use the Grade B/NYS Extra-Dark for Cooking grade whenever maple syrup is called for whether it is drizzled over hot cornbread, pancakes, or waffles, or glazing a ham or sweetening a confection), seasoned with half a teaspoon of nutmeg, and littered with a cup each of chopped walnuts and raisins.
According to Sharon Tyler Herbst (The Joy of Cookies), and the ever dubiously informative Wikipedia, a sugar bush is a grove of sugar maple trees. Did you know it takes about 35 gallons of sap to make a gallon of syrup? Liquid gold, it is, and utterly delicious. And absolutely nothing like the pancake syrups that pass for “maple syrup” with their pathetic artificial maple extract for flavoring.
I made these cookies while Bruce and Kate watched a movie I did not care to see as we waited for the midnight hour yesterday and to meet our niece (Kate’s cousin) at the airport upon her return after two-and-then-some years in Africa’s Somaliland. Yummy cookies for a happy
day late night early morning! I may associate these sweet softies with her return every time I bake them, and that is ok by me.