Thursday, October 1, 2009

Maple Cookies

When I was growing up, I heard all sorts of stories about my maternal grandmother's ties to Canada. She had family there, there was family land there, trips were made and memories were created.

I am also a self-professed smart aleck. I was born with an inherited sarcastic streak, and I'm a middle child, so I'll do anything for a laugh.

All of this led to me spending the majority of my life answering "Polish and Canadiaish" when asked my family's heritage. And to me, it was true, although I've learned that I'm more Polish, German and Scottish than tied to our neighbors to the north.

When we decided on Desserts of the World, I wanted to touch on my heritage, real or interpreted. I made these cookies for work one day, received rave reviews and craved nothing but pancakes for the rest of the night - the maple smell and flavor is so appealing, and the taste is the perfect hint of something maple, brown sugary and delicious.


1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. 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.

3. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.



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