3/4 c. softened butter
1/2 c. brown sugar
1/2 c. maple syrup
1 tsp. maple flavoring
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
walnut halves (optional) or 1/3 c. sugar for topping
We did these for the Fourth Grade End-of-Year Picnic (and skipped the nuts since some classmates are a bit iffy on nuts). A homespun twist on the classic butter cookie. A great favorite with my kids, fanatic pancake eaters that they are.
Note: Substitute pancake syrup for the maple syrup if you must.
But better ingredients, better cookies.
Makes about 2 1/2 doz. cookies.
Preheat oven to 350° F.
In a mixing bowl, cream butter. Add brown sugar and beat until fluffy.
In a separate bowl, sift together flour, baking powder, baking soda, salt.
To the butter mixture, add egg, maple syrup, and maple flavoring. (If you can't find maple flavoring, substitute vanilla extract.)
Gradually add the dry ingredients (the flour mixture) to the batter.
If you're topping with walnut halves for a "maple walnut cookie" then drop by rounded teaspoons onto ungreased baking trays.
If you're topping with sugar, gently roll a teaspoonful of dough into a ball. Place 1/3 c. granulated sugar into a bowl. Press the bottom of a glass or a cookie press into the sugar, then use the sugared glass to press the cookie flat to about 1/4 in. (.64cm) thick. This yields a nice uniformly round cookie.
Bake at 350° for 10 min. or until bottoms are golden brown and tops are no longer moist.
Submitted by Gretchen Grant Contributed on: and modified on Friday June 8th, 2007