By Kevin Williams
Maple syrup making is a common tradition among the Amish. Some “sappers” do it just for their home use, they’ll tap a couple of trees and make some sweet syrup just for themselves or maybe some friends and neighbors. They go all the way from the small sap operations all the way to the giant ones with acres and acres of tapped trees. The largest Amish maple syrup operations seem to be in Geauga County, Ohio and the Conewango Valley of the New York, but almost all Amish communities seem to have at least some maple syrup making and we are getting into the heart of that time right now.
Maple syrup cookies are a favorite among the Amish sweet, but not overpoweringly so, cookie that is great for breakfast. Yum. Here is a recipe that comes to us from an Amish woman in Vinton County, Ohio.
Serves: 4 dozen
- 1 tablespoon milk
- 1 egg
- ½ cup shortening
- 1 cup 100% maple syrup (not “pancake syrup”)
- 3 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- Dissolve the baking powder in the milk and set aside.
- In a large bowl, mix the remaining ingredients in the order given until they are fully combined. The batter will be very thick and sticky.
- Add the soda mixture last and mix until it is fully incorporated into the batter.
- Drop the batter by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
- Bake the cookies at 350 degrees until the cookies look set and are honey brown, about 10-12 minutes.
- Remove the cookies from the cookie sheet after cooling for a couple of minutes.
- The cookies will remain soft while being stored.