Maple Pecan Spice Cookies

I realized today that I cook to cope.  Maybe some of you already knew this and are surprised that this just occured to me.  I know some people drink to deal with life.  Some use drugs.  Some plop themselves in front of a TV so they don't have to think or feel.  (Big reason why we don't have TV at my house.)  Some are emotional eaters (um, I raise my hand on that one, too).  But I'm noticing a new pattern lately.  I try to create something beautiful, delicious, or comforting when things are out of my control.  Of course, it's not the ONLY reason I cook.  But I've noticed the desire to make something, and make something meaningful, when life is bothering me in one way or another.  I suppose cooking and baking is more healthy than some of my other coping mechanisms... as long as I'm using Cooking Light, right?

You see, this morning I woke up in my cozy bed in Virginia.  Sunlight was streaming in the window, a breeze was blowing in.  No alarm sounded, no work called us out of the soft sheets and cushiony pillows.  We were roused by enthusiatic doggy kisses instead.  We puttered around the kitchen in our pajamas, sipping steaming pumpkin spice coffee.  I whipped up some delicious Parmesan grits and sat down with a book I'd been dying to read while Drew went out to split wood for the coming winter.  It was one of those days when I stand on the porch, my nose to the breeze, breathing in the smells of leaves.  That smell is a mix of happiness, contentment, and craft shows.  Beautiful fall Saturdays always remind me of outdoor craft shows and my aunt Debbie selling her pieces, her hard labor and craftmanship, for much less than they were worth.

Eventually, Drew and I decide on a day trip to Floyd, since our fall hard cider was ready for pick up at Foggy Ridge.  First we stopped at Dogtown Pizza for some of the best wood-fired pizza I've had.  We ordered the "Kitchen Sink" with sausage, pepperoni, onions, sweet peppers, arugula, and sprinkled with a subtle, slightly sweet balsamic vingearette.  Drew also had a super-hoppy IPA from Stone Brewery (on tap), which he says went very well with the pizza.  We walked off our pizza as we checked out the shops, and when we had room in our stomachs again, we stopped in to to Floyd Country Creamery for some freshly made ice cream.  It's right underneath Dogtown; try it if you get the chance.  We highly recommend the Strawberry and Blueberry Buckle.  Both are so fresh and fruit-filled.  I'm not a big fan of fruity ice creams, but they are both big winners in my book.  If the weather is nice, you can enjoy your treat out in the courtyard on a cute little bench as you watch the people pass by on the sidewalk.

Once we got to Foggy Ridge in Dugspur, it was hoppin'.  Lots of people in for tastings and picking up their fall cider orders.  We're glad to see such a great local, artsian place get business.  I love that the lovely lady that runs the tasting room has dubbed us "regulars" and was so happy to see our faces today.  It's a bare bones facility, but they know apples and cider.  Check out their dessert cider "Pippin Black" (Drew's favorite) featured in this most recent Cooking Light.

So we spent the day together, getting wonderful food, hanging out in a fun place.  We rolled the windows down and basked in sunshine while we drove through our breath-taking Blue Ridge.  The trees are just starting to turn against the blue sky.

But for once, it wasn't where I wanted to be.  I wanted to be hundreds of miles away in New Hampshire with my family, graveside, as they laid my grandfather to rest beside my grandmother and my uncle.  Today, my heart was in New England, the land of maple syrup.  I don't know if it was my subconcious or just autumn calling to me, but I had to make these maple-pecan spice cookies.  If I can't be in New Hampshire, at least I can taste it for a moment.

Maple Pecan Spice Cookies

adapted from Cooking Light

For the dough:

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3/4 cup packed dark brown sugar

1/4 cup butter, softened

2 tablespoons maple syrup

1 large egg

For the frosting:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon fat-free milk
• 2 teaspoons butter, softened

Topping: 1/2 cup finely chopped pecans, toasted

Preparation

1. Preheat oven to 350°.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and spices in a medium bowl, stirring well with a whisk.
3. Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
4. Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. I use a cookie scoop, which makes things much faster and easier.  Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Microwave the frosting mixture for ten seconds to get a better working consistency (but not too runny).  Working quickly, sprinkle cookies with nuts.