Continuing with with my March madness over Maple Syrup I have been working on perfecting a Snickerdoodles type cookie which uses maple syrup in lieu of granulated sugar. According to Rick Gencarelli, head chief at The Inn at Shelburne Farms, who says in Cooking with Shelburne Farms you can substitute "maple sugar for any type of sugar...trade them roughly cup for cup." His cookbook if filled with wonderful recipes using maple syrup but I wanted to experiment on my own.
Testing has already passed the "still at home" teenage son review, the husband review and the visiting relatives review. After three versions the recipe is now ready for the College Care Package test.
If anyone is paying attention...here is what is going in the mail shortly:
March Madness Maple Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup pure Vermont Maple Syrup, Grade B
1/2 cup granulated sugar
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees.
In a large bowl, cream butter and granulated sugar until light and fluffy. Add maple syrup, beat until blended. Add eggs. Mix until well blended.
On low speed, add flour, baking soda and salt. Mix until just blended.
Refrigerate the dough for about 30 minutes to stiffen. This will make it easier to shape.
In a small bowl, combine 4 tablespoons sugar and cinnamon.
Roll dough into 1-inch balls. (Use #40 food scooper - see below)* Roll balls in cinnamon and sugar mixture. Place onto a parchment-lined cookie sheet, spacing each cookie 2 inches apart.
Bake 10 - 12 minutes.
Remove from oven. Cool cookies on cookie sheet for 3-5 minutes then transfer to wire rack. Enjoy!
Yield: about 42 cookies.
This Month's New Gadget:
After lots of searching, I finally found a commercial grade scoop to use with cookies and muffins. I've tried regular ice scoops which always seem to break.
*found at King Arthur Flour cooking tools