Maple Butter Cookies

Yield: About 36 cookies

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Be sure to use Grade B maple syrup which has a rich, mapley flavor. You'll find it in our bulk section, as well as spices and a fantastic array of other baking ingredients.

Ingredients

Preparation

Beat butter and sugar together until light and fluffy. While still mixing, add the egg yolk and slowly drizzle in the maple syrup. In a separate bowl, whisk together the flour, spice and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather the dough in a large ball, cover in plastic wrap and chill dough for at least 2 hours until firm.

Preheat oven to 350° F.

Line a few baking sheets with parchment paper. On a floured surface, roll out half the dough to 1/8-inch thickness and cut into desired shapes. Repeat with remaining dough.

Arrange cookies on baking sheets and bake for 8 to 11 minutes, or until lightly golden at the edges. Transfer to racks to cool. Cookies will keep in an airtight container for 1 week.

Each cookie: 120cal, 6g fat (3.5g sat), 20mg chol, 200mg sodium, 17g carb, 0.5g fiber, 1g protein

Learn more about our recipes. View guidelines »

More about: butter, cookies, flour, maple syrup

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login