Maplekrispiecookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

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.

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.

Steps:

• In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in white chips and pecans., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. , In a large bowl, cream the butter, confectioners' sugar, maple flavoring and enough milk to achieve spreading consistency. Frost each cookie with 1 teaspoon frosting; top with a pecan half.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease several cookie sheets.
• In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
• Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
• Shape into 1 inch balls and roll in sugar.
• Place balls on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes; remove and let cool on a wire rack.

Steps:

• Preheat oven to 350°F.
• Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
• Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
• Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
• Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
• Remove from oven and transfer cookies to wire racks to cool.
• When cool, store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, cream cheese, and vanilla extract together in a large bowl until smooth. Add flour, 5 teaspoons sugar, baking powder, and 1 teaspoon cinnamon; mix until dough comes together.
• Roll dough into a 1/4-inch thick round on a floured work surface. Cut out 48 circles with a cookie cutter.
• Top 24 dough circles with a teaspoon of apple pie filling. Cover with remaining 24 dough circles. Crimp edges with a fork to seal. Arrange cookies on lined baking sheets.
• Bake in the preheated oven until cookies are golden brown, 23 to 29 minutes. Cool for 5 minutes.
• Mix 2 tablespoons sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll warm cookies in sugar and cinnamon mixture until coated. Transfer to a wire rack to cool, about 10 minutes.

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.

Steps:

• Preheat oven to 350°F degrees.
• In large bowl, mix all ingredients well (will be crumbly).
• Roll into 1-inch balls.
• Place 2 in apart on lightly sprayed cooking sheet.
• Bake for 10-12 minutes. Cool for 1 minute.
• Remove and cool completely.

Steps:

• Preheat oven to 350°F degrees.
• In large bowl, mix all ingredients well (will be crumbly).
• Roll into 1-inch balls.
• Place 2 in apart on lightly sprayed cooking sheet.
• Bake for 10-12 minutes. Cool for 1 minute.
• Remove and cool completely.

Steps:

• Cream shortening with sugar.
• Add egg.
• Dissolve baking soda in a little hot water with the vanilla, salt and maple syrup
• Sift together flour and baking powder.
• Add to creamed mixture
• Drop by teaspoonful onto greased pan.
• Bake at 400 degrees for 10 minutes or lightly browned.