MAPLE COOKIES
Rich and golden with a rich maple flavor.
Provided by Craig Gund
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.6 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2 g, Sodium 86 mg, Sugar 7.8 g
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLE-SPICE COOKIES
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.
Provided by Whisper
Categories Drop Cookies
Time 42m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a baking sheet.
- Cream the shortening, brown sugar and granulated sugar in a large bowl until fluffy.
- Beat in the maple syrup and eggs, one at a time.
- Combine the flour, baking soda, ginger, cinnamon and salt in a medium-sized bowl.
- Add the flour mixture to the shortening mixture, a little at a time, and mix until well blended. The dough will be sticky.
- Sprinkle granulated sugar onto a sheet of wax paper.
- Roll the dough into 1 1/2-inch balls and dip the tops into the sugar.
- Place the balls 2-inches apart on the baking sheet.
- Bake for 12 to 13 minutes, or until light golden brown and the center is set; do not overbake.
- Let cool on baking sheet for 1 minute.
- Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 1359.3, Fat 55.1, SaturatedFat 15.8, Cholesterol 105.8, Sodium 916.4, Carbohydrate 202.4, Fiber 4, Sugar 102.4, Protein 16.2
CHEWY MAPLE COOKIES
This is a soft chewy cookie with a delicious maple flavor.
Provided by Debbie Rowe
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
- Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375 degrees F (190 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 28.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 138.8 mg, Sugar 18.6 g
CHEWY MAPLE COOKIES
My husband, Bob, and I have a small sugaring operation with Bob's father. I love to put some of our syrup to use in these golden cookies. -Reba Legrand, Jericho, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned.
Nutrition Facts :
SPICE COOKIES
Provided by Yotam Ottolenghi
Categories Cookies Ginger Dessert Bake Rosh Hashanah/Yom Kippur Spice Chill Cinnamon Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 19
Steps:
- Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
- Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
- Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
- Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
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#60-minutes-or-less #time-to-make #course #preparation #occasion #drop-cookies #desserts #cookies-and-brownies #comfort-food #taste-mood
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