Crunchy Maple Cookies Recipes

JIM BAILEY

Steps:

• 1 Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside. 2 Blend the flour, sugar, baking soda, cinnamon and nutmeg in a large bowl. Cut in butter with a pastry knife, two forks, or your finger tips until it resembles large crumbs. 3 Combine maple syrup, apple jelly and lemon juice in a separate bowl. 4 Add to flour mixture and stir it with a sturdy spoon, or a paddle attachment on a mixer, until to comes together as a cookie dough. 5 Roll a tablespoon measure of dough between your palms. Place the dough ball in a bowl of sugar and roll until completely covered. 6 Place on prepared pan and flatten to 1/4-inch in thickness with the bottom of a glass. Leave at least an inch between cookies.

MAPLE COOKIES

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.

MAPLE-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

CRUNCHY MAPLE COOKIES

Steps:

• Cream shortening and sugar.
• Blend in egg, syrup and vanilla.
• Add flour, salt and baking powder, sifted together and beat well.
• Shape into 1-inch balls and coat with white sugar.
• Bake for 10 minutes in 350 degrees oven.

MAPLE COOKIES

Steps:

• Preheat oven to 180° C (350° F).
• In a bowl, sift together the flour, baking soda and powder, then mix in oats.
• In another bowl, beat the egg with the maple sugar. Add the maple sour cream.
• Stir dry mixture into wet mixture.
• Use a 50 g (about 2 oz) ice cream scoop to portion onto silicone baking sheet, spacing evenly.
• Sprinkle each with a good amount of maple nuggets.
• Bake 15 minutes.

CRUNCHY DROP COOKIES

Steps:

• Beat shortening, sugar, egg, milk and vanilla together until creamy.
• Sift together flour, soda and salt; add to creamed mixture; blend well.
• Stir in Quaker Harvest Crunch.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

CRUNCHY COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Cream butter and sugar in a big bowl. Add the egg yolk. Sift in flour and salt and stir to combine. Add cereal or nuts and oatmeal. Blend well.
• Using your hands (flour them if the dough is too sticky) take lumps of dough and form them into small balls. Put on a paper-lined baking sheet and flatten slightly.
• Bake for 15-20 minutes until golden brown.

MAPLE SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.