Whole Wheat Maple Snickerdoodles Maple Lace Cookies Maple Sugar Cookies Maple-Syrup Walnut
Butter Cookies
Whole Wheat Maple Snickerdoodles
Courtesy of Kaeleen Foote 2 2/3 cups whole wheat flour 1 teaspoon cream of tartar 1 teaspoon
baking soda
1/2 teaspoon cinnamon 1 cup butter
2/3 cup maple syrup 2 eggs 2 Tablespoons raw sugar 1 teaspoon cinnamon
Mix first four dry ingredients together in a small bowl. In a different, larger bowl, cream butter
thoroughly. Slowly add maple syrup to butter, mixing thoroughly. Mix in eggs, one at a time to
butter mixture. Add flour gradually and mix together. Cover and refrigerate dough for at least one
hour or until dough is firm enough to handle. Form dough into 1 inch balls; roll in a mixture of the
2 TBS sugar and 1 tsp cinnamon. Place on very lightly greased cookie sheet (or parchment); flatten
cookies slightly with bottom of a drinking glass. Bake in a 375* oven for about 8 minutes or until
light golden. Cool on wire racks. Yields about 5 dozen.
Maple Lace Cookies Makes about 18 cookies
3/2 cup maple syrup
4/2 cup butter (1 stick), melted
5/2 cup flour
6/2 cup oatmeal
Preheat oven to 350 degrees F Stir maple syrup and butter together, then add flour and oats, mixing
well. Drop by 2 teaspoonfuls onto greased baking sheets, 6 cookies per sheet (they will spread).
Bake 7-8 minutes. Remove and let cool 1 minute, then scrape up with spatula. These can be shaped
while still warm; mold into the bottom of a saucer or roll up. When they have hardened into the
shape you want, place on rack. If cookies have hardened too much to remove easily from baking sheet,
return to warm oven for about 30 seconds. If you like, fill shapes with ice cream or whipped cream
just before serving. (from LL Bean's Book of New New England Cookery).
Maple Sugar Cookies
7/2 cup butter
8/2 cup granulated sugar
9/2 cup firmly packed grated maple sugar 1 egg 1 tsp. vanilla 1 Tbsp. milk 2 cups all-purpose
flour, sifted 2 tsp. baking powder
10/4 tsp. salt
11/4 tsp. freshly grated nutmeg
Cream butter until light and fluffy. Beat in the sugars and the egg. Add the vanilla and milk. Sift
the flour together with the baking powder, salt, and nutmeg. Stir into the creamed mixture. Chill
the dough thoroughly. Roll out 3/8" thick on a lightly floured board, and cut out with a floured
cookie cutter. Or, form dough into a 2" diameter roll, refrigerate and cut into thin slices. Bake at
3750 for 10 minutes or until delicately browned. Yield: 3-4 dozen
Maple-Syrup Walnut Butter Cookies
Chill this cookie dough in the refrigerator at least 2 hours before rolling and cutting into holiday
shapes. It can also be chilled overnight. If you use sprinkles to decorate, sprinkle before baking,
otherwise decorate as desired using Royal Icing (see accompanying recipe).
2 cups unbleached all-purpose flour
12/2 teaspoon baking powder
13/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened
14/2 cup sugar 4 tablespoons pure maple syrup 1 large egg, at room temperature, lightly beaten
15/3 cup coarsely chopped walnuts
In a medium bowl, whisk together the flour, baking powder and salt; set the mixture aside. In a
large mixing bowl, using an electric mixer on medium speed, blend the butter with the sugar until
the mixture is light and fluffy, about 3-5 minutes. Add the maple syrup and egg; blend until the
dough is smooth. Fold in the walnuts. Divide the dough in half and place each half on a sheet of
plastic wrap. Shape each half into an 8-inch squared-off log. Wrap them in plastic wrap; chill at
least 3 hours or overnight. At baking time, preheat the oven to 350 degrees. Line the baking sheets
with parchment paper. Cut the dough crosswise into 1/4-inch thick slices. Arrange the slices about
one inch apart on the sheets. Bake the cookies, one sheet at a time, until the edges just begin to
brown, 12 to 14 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet
for 5 minutes. Transfer the cookies to a wire rack to cool completely. Makes about 5 dozen; analysis
per one cookie. Adapted from Fine Cooking magazine, holiday baking issue, Tested by Susan Selasky
for the Free Press Test Kitchen
60 calories (58% from fat),4 grams fat (2 grams sat. fat), 6 grams carbohydrate, 1 gram protein, 25
mg sodium, 12 mg cholesterol, 5 mg calcium, 0 grams fiber.
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