Homemade Maple Drop Cookies

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MAPLE DROP COOKIES

This is a sweet, delicious cookie that can be enjoyed frosted or unfrosted.  Many Amish cooks have switched to less expensive maple flavoring, which is readily available in bulk food stores or regular grocery stores. But the Amish in maple syrup tapping settlements will happily substitute the fake flavoring with the real thing and so can you if you have some on hand.  Take a look at these.Yum!

2 cups brown sugar
3 large eggs
1 cup butter
1 /4 cup walnut pieces
1 /4  teaspoon maple flavoring
3 1 /2 cups flour
1 teaspoon baking soda
Pinch of salt
 Combine dry ingredients in separate bowl. Cream butter and sugar. Add eggs one at a time. Mix well. Add maple flavoring and walnuts. Mix well. Gradually add dry ingredients until well blended. Batter will be somewhat crumbly. Form into balls, approximately 1 inch in size. Place on ungreased cookie sheet. Bake 12 -14 mins. Let rest on cookie sheet for 2-3 mins. Remove to cooling rack.  Yield: Approximately 5 dozen. 
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The Discussion

  1. JoAnn Borders says:


    Help? Many years ago 70″S I made a cookie that was in a old Betty Crocker cookie cook book call a coco drop cookie it had buttermike and coco power. I have been trying to find it for more than 30 years now the only page missing from that book was page 9. Just trying with out hope maybe just maybe the Amish cook might have it.
    Thank you I love the weekly post.

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    • Martha Grover says:


      I have the recipe. It’s in a copy of the Betty Crocker Cookbook from the 70′s.
      Cocoa Drop Cookies
      2/3 c butter or margarine, softened
      1 c sugar
      1 egg
      1/2 c cocoa
      1/3 c buttermilk
      1 tsp vanilla
      1 3/4 c all-purpose flour
      1/2 tsp soda
      1/2 tsp salt
      1 c chopped nuts, if desired
      Chocolate or Browned Butter Icing

      Mix thoroughly butter, egg, buttermilk and vanilla. Stir in flour, soda, salt, cocoa and nuts. Cover; chill 1 hour.

      Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched with finger.

      Immediately remove from baking sheet; cool.
      Frost with Chocolate Icing.
      Makes 4 1/2 dozen cookies.

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  2. Kentuckylady717 says:


    These cookies look so yummy and I love maple….and my daughter has
    these same dishes that you have these cookies in…:)

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  3. Barb Wright says:


    Thanks for this one! As you know,Kevin,maple syrup is near and dear to my heart. I will definately be making these..soon!! Funny,I was just thinking that I need to open a new jug of syrup……

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  4. Quick question – if baking with real maple syrup, is it still 1/4 tsp? Seems like such a tiny amount.

    Thanks!

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    • Barb Wright says:


      This is a guess..I’ll be trying it soon..but I am giong to use 1cup of brown sugar and 1 cup of syrup. It will be more moist,so it may take a small amount more flour. The sugar content will be the same..sugar is sugar,no matter what the form. Hope this helps!!

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  5. My husband will love these!
    Tiffanie recently posted..Inspiration Workshop LinkupMy Profile

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  6. Suzanne Dilworth says:


    bake at what temperature?

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  7. Martha Grover says:


    I’m wondering like Ann how much maple syrup to use.

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