Wednesday, January 6, 2010


I like using maple syrup in cooking,  eg glazing salmon with maple syrup before baking and adding to foods such as cooked oatmeal or plain yogurt.  I usually buy a big jug from Costco which has a grade of Canada number 1 light.  I couldn't explain to you the differences in grades and the effect of timing of tapping maple trees to darkness of syrup.  I have read that a syrup collected later in the season will be  darker and richer and have a more mapley taste.

I came across this recipe on the food site 'simply recipes' and thought that it would be a great cookie to make.   Cookies along with ice cream is at the top of my food list.  I haven't made these cookies yet but plan to do so in the near future.



1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of dark brown sugar
1 teaspoon of vanilla extract
1 large egg
1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chopped walnuts


Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.  Add the vanilla extract and egg and mix until well incorporated.  Add the maple syrup and mix well. 

In a separate bowl, combine the flour, baking soda and salt.  Slowly add the flour mixture to the butter mixture and mix until just incorporated.  Fold in the walnuts.  Cover with plastic wrap and chill for thirty minutes.

Preheat the oven to 350F.  Drop spoonfuls of the cookie, about 1 inch balls, onto cookie sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges.  Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.  Makes 3 dozen.

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