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Maple Sugars-Guest Post

I would like to thank April for allowing me to post a recipe on Secret Recipe Club. I am Grandma Loy at From Grandma Loy’s Kitchen where I post both old and new recipes.

I used to have a Christmas cooking baking business. When I was doing that I always tried to choose cookie recipes to offer that fit several criteria. The most important, of course, was that the cookies taste good. After that I liked cookie recipes that made a lot of cookies and where the dough could be made ahead. That way I had a messy cookie making day and a less messy looking cookie baking day. This recipe is one of my favorites from that time.

This is a delicious cookie recipe that makes 5 dozen cookies, and the dough can be made ahead. The taste of this one reminds me of maple nut ice cream. I love the texture that the cookie gets from the sugar/brown sugar, butter/oil combination. I posted another favorite cookie that uses that combination, Coconut Krispies, when I first started my blog. The Maple Sugars are adapted from a Pillsbury cookie book, “mmmmm Cookies” published in 1983.

Maple Sugars

1 c. sugar
1 c. brown sugar, firmly packed
1 c. softened butter or margarine
2/3 c. vegetable oil
1 T. maple extract
2 eggs, at room temperature
4 ½ c. all-purpose flour
1 t. cream of tartar
1 t. baking soda
½ t. salt
1 c. finely chopped, toasted walnuts
Sugar

In a large mixing bowl, beat together sugar, brown sugar, butter or margarine, oil and maple extract until light and fluffy. Add eggs and beat well. In another bowl combine flour, cream of tartar, soda and salt. Whisk together and gradually add to moist ingredients, mixing well after each addition. Stir in the nuts and mix well. Cover bowl with plastic wrap and chill at least 1 hour. (Dough can be made several day ahead. If doing that, transfer dough to a large zip top bag, seal and chill until ready to use.) Remove dough from refrigerator and shape into 1 1/2-inch balls. Place 2 inches apart on a parchment-lined baking sheet. Flatten with bottom of glass or measuring cup that has been greased and dipped in sugar. Bake at 375 degrees for 8 to 12 minutes until just light golden brown. Remove to rack to cool. Makes 5 dozen cookies.

Thank you Grandma Loy for the wonderful post. Please check out more of Grandma Loy’s delicious recipes at From Grandma Loy’s Kitchen.

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One Response to Maple Sugars-Guest Post

  1. 1
    Cindy B. says:

    Hi Loy, I love large batches of make-ahead cookies! Yours sounds delicious, thanks for sharing :)

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