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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 1 |
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I love maple cookies, and these are just wonderful! Not overpowering, just sweetly subtle with maple and spices. Perfect with a cup of afternoon tea. This recipe comes from the Maple Syrup Cookbook by Ken Haedrich. Ingredients:
1 cup vegetable shortening |
1 cup firmly packed brown sugar |
1/2 cup granulated sugar |
1/2 cup dark maple syrup (grade b) |
2 large eggs |
4 cups unbleached flour |
2 1/4 teaspoons baking soda |
2 teaspoons ground ginger |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon salt |
granulated sugar |
Directions:
1. Preheat oven to 350°F.
2. Grease a baking sheet.
3. Cream the shortening, brown sugar and granulated sugar in a large bowl until fluffy.
4. Beat in the maple syrup and eggs, one at a time.
5. Combine the flour, baking soda, ginger, cinnamon and salt in a medium-sized bowl.
6. Add the flour mixture to the shortening mixture, a little at a time, and mix until well blended. The dough will be sticky.
7. Sprinkle granulated sugar onto a sheet of wax paper.
8. Roll the dough into 1 1/2-inch balls and dip the tops into the sugar.
9. Place the balls 2-inches apart on the baking sheet.
10. Bake for 12 to 13 minutes, or until light golden brown and the center is set; do not overbake.
11. Let cool on baking sheet for 1 minute.
12. Transfer to a wire rack to cool completely.
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