Whole Wheat Maple Snickerdoodles
Maple Lace Cookies
Maple Sugar Cookies
Maple-Syrup Walnut Butter Cookies

Whole Wheat Maple Snickerdoodles

Courtesy of Kaeleen Foote
2 2/3 cups whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter
2/3 cup maple syrup
2 eggs
2 Tablespoons raw sugar
1 teaspoon cinnamon

Mix first four dry ingredients together in a small bowl. In a different,
larger bowl, cream butter thoroughly. Slowly add maple syrup to butter,
mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add flour
gradually and mix together. Cover and refrigerate dough for at least one
hour or until dough is firm enough to handle. Form dough into 1 inch
balls; roll in a mixture of the 2 TBS sugar and 1 tsp cinnamon. Place on
very lightly greased cookie sheet (or parchment); flatten cookies slightly
with bottom of a drinking glass. Bake in a 375* oven for about 8 minutes
or until light golden. Cool on wire racks. Yields about 5 dozen.



Maple Lace Cookies
Makes about 18 cookies

1/2 cup maple syrup
1/2 cup butter (1 stick), melted
1/2 cup flour
1/2 cup oatmeal

Preheat oven to 350 degrees F Stir maple syrup and butter together, then
add flour and oats, mixing well. Drop by 2 teaspoonfuls onto greased
baking sheets, 6 cookies per sheet (they will spread).

Bake 7-8 minutes. Remove and let cool 1 minute, then scrape up with
spatula. These can be shaped while still warm; mold into the bottom of a
saucer or roll up. When they have hardened into the shape you want, place
on rack. If cookies have hardened too much to remove easily from baking
sheet, return to warm oven for about 30 seconds. If you like, fill shapes
with ice cream or whipped cream just before serving. (from LL Bean's Book
of New New England Cookery).



Maple Sugar Cookies

1/2 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed grated maple sugar
1 egg
1 tsp. vanilla
1 Tbsp. milk
2 cups all-purpose flour, sifted
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg

Cream butter until light and fluffy. Beat in the sugars and the egg. Add
the vanilla and milk. Sift the flour together with the baking powder,
salt, and nutmeg. Stir into the creamed mixture. Chill the dough
thoroughly. Roll out 3/8" thick on a lightly floured board, and cut out
with a floured cookie cutter. Or, form dough into a 2" diameter roll,
refrigerate and cut into thin slices. Bake at 3750 for 10 minutes or until
delicately browned. Yield: 3-4 dozen



Maple-Syrup Walnut Butter Cookies

Chill this cookie dough in the refrigerator at least 2 hours before
rolling and cutting into holiday shapes. It can also be chilled overnight.
If you use sprinkles to decorate, sprinkle before baking, otherwise
decorate as desired using Royal Icing (see accompanying recipe).

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
4 tablespoons pure maple syrup
1 large egg, at room temperature, lightly beaten
2/3 cup coarsely chopped walnuts

In a medium bowl, whisk together the flour, baking powder and salt; set
the mixture aside. In a large mixing bowl, using an electric mixer on
medium speed, blend the butter with the sugar until the mixture is light
and fluffy, about 3-5 minutes. Add the maple syrup and egg; blend until
the dough is smooth. Fold in the walnuts. Divide the dough in half and
place each half on a sheet of plastic wrap. Shape each half into an 8-inch
squared-off log. Wrap them in plastic wrap; chill at least 3 hours or
overnight. At baking time, preheat the oven to 350 degrees. Line the
baking sheets with parchment paper. Cut the dough crosswise into 1/4-inch
thick slices. Arrange the slices about one inch apart on the sheets. Bake
the cookies, one sheet at a time, until the edges just begin to brown, 12
to 14 minutes. Remove the cookies from the oven and allow them to cool on
the baking sheet for 5 minutes. Transfer the cookies to a wire rack to
cool completely. Makes about 5 dozen; analysis per one cookie. Adapted
from Fine Cooking magazine, holiday baking issue, Tested by Susan Selasky
for the Free Press Test Kitchen

60 calories (58% from fat),4 grams fat (2 grams sat. fat), 6 grams
carbohydrate, 1 gram protein, 25 mg sodium, 12 mg cholesterol, 5 mg
calcium, 0 grams fiber.


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