CRUNCHY MAPLE COOKIES
Make and share this Crunchy Maple Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Blend in egg, syrup and vanilla.
- Add flour, salt and baking powder, sifted together and beat well.
- Shape into 1-inch balls and coat with white sugar.
- Bake for 10 minutes in 350 degrees oven.
Nutrition Facts : Calories 1796.7, Fat 71.8, SaturatedFat 17.9, Cholesterol 70.5, Sodium 1082.3, Carbohydrate 271.6, Fiber 4.5, Sugar 135.2, Protein 19.3
MAPLE SUGAR COOKIES
This recipe is requested by friends and family every time I'm asked to bring cookies for an event. Folks enjoy the subtle maple flavor in this crisp cookie.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 187 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
MAPLE-OATMEAL COOKIES
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's the only cookie I make!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
- Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)
Nutrition Facts : Calories 138 g, Fat 5 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g
CHEWY MAPLE COOKIES
These are sooo good!They come out chewy and full of maple flavor.They taste kind of like maple pancakes.My kids loved them!Be sure to space them,they do spread and flatten out.I left out the coconut.They are so easy and quick to make too.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 30m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- In a mixing bowl,cream shortening and brown sugar until fluffy.
- Beat in the egg,maple syrup and vanilla until well mixed.
- Combine flour,baking powder and salt,add to the creamed mixture.
- Stir in coconut if desired.
- Drop by tablespoons 2 inches apart onto greased baking sheets.
- Bake at 350 for 12-15 minutes.
- If you want these to be chewy remove them from the oven as soon as they start to brown.
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- The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out., Preheat the oven to 300°F.
- Lightly grease a baking sheet, or line it with parchment., On a lightly floured surface, roll the dough about 1/8" thick., Use a cutter to cut the dough into shapes — leaves, stars, hearts, circles, your choice.
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- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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