Mrs. Fields' Original Cookies, Inc. bakes and sells specialty cookies, brownies, pretzels, and other baked goods. From one store started by Debbi and Randy Fields in 1977, the firm has expanded to over 1,500 stores named Mrs. Fields' Original Cookies, the Great American Cookie Company, the Original Cookie Company, Pretzel Time, Hot Sam, and Pretzelmaker. This is a true success story of an American homemaker and her husband who overcame numerous obstacles to create an international business. However, like many companies that began as family businesses, it reorganized under outside leadership and ownership. The firm's chocolate chip cookies were so popular that they became the subject of a modern urban legend in the late 1980s and early 1990s.

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Cinnamon Maple Rings




CINNAMON MAPLE RINGS
Mrs. Field's Copycat Recipe

Cookies:
2 cup all purpose flour
1/4 cup sugar
1 cup butter, chilled, sliced into 8 pieces
1/4 cup maple syrup, chilled
2 tablespoon ice water, or as needed

Filling:
1/4 cup sugar
4 teaspoon ground cinnamon

Topping:
1/4 cup maple syrup

To make Cookies:  Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms small, pea sized pellets. Add chilled maple syrup and 2 tablespoons of water, and mix on low speed until dough can be formed into a ball, do not overmix or the dough will be tough! Separate dough into 2 balls and flatten into disks. Wrap dough tightly in plastic wrap or place in plastic bags. Refrigerate for 2 hours.

To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.

To Bake:  Preheat oven to 325 degrees. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour. Using a sharp thin knife, cut 1/4 inch slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with 1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface.

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