while the jars for the beets were getting boiled, i took some of that waiting time to make our lunch and snack cookies this week … i’ve been using our stash of maple syrup to cook and bake with lately (and will probably have to purchase more) and ran across this recipe for maple snickerdoodles over at Closet Cooking . Quite good these, nice and crisp and maple-y. the only change i had to make was the rolling the dough in sugar. his recipe calls for a mixture of regular sugar and maple sugar. i don’t have maple sugar, so plain sugar it was and that worked out just fine.
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup butter, softened
1 cup sugar
1/4 cup maple syrup
1/2 cup sugar
1/4 cup maple sugar (or all regular sugar if you don’t have the maple sugar)
Heat the oven to 350. Line a sheet with parchment (or spray it down, which is what i did. man, i have to remember to buy parchment. i keep forgetting!). in a bowl, whisk the flour, baking powder, baking soda and cinnamon together. cream the butter and sugar until fluffy. beat in the egg and the maple syrup. roll the dough into 1 inch balls and roll in the sugar. put these an inch or so apart on the baking sheet. bake 8 – 10 minutes until the bottoms are lightly browned. let them cool for a few minutes on the sheet, then transfer to a wire rack to completely cool.
cooking music: edith piaf, live at carnegie hall