By Kevin Williams
Believe it or not we are approaching - and in some cases are at - maple syrup season. I hear the season is getting off to an early start in some places. That means Amish sugarers in "hot spots" like the Conewango Valley and Geauga County, Ohio are dusting off their sap buckets and Amish cooks are preparing to church out tasty treats like these deliciously soft, sweet homemade maple cookies. Yum! This recipe, by the way, comes to us from an Amish woman in the Conewango Valley.
Homemade Maple Syrup Cookies
Serves: 4 dozen
- 1 teaspoon baking powder
- 1 tablespoon milk
- 1 large egg, beaten
- 1 /2 cup shortening
- 1 cup pure maple syrup
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 /2 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Dissolve the baking soda in the milk in a small bowl and set aside.
- In a large bowl, mix the egg, shortening, syrup, flour, baking powder, salt and vanilla in that order until fully combined.
- The dough will be very thick and sticky.
- Add the soda mixture and mix until fully incorporated.
- Drop the dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake until the cookies look set and are honey brown, 10 - 12 minutes.
- Cookies will stay soft if stored in airtight container.
I'm a little baffled by the "milk campaignicon" ingredient in the maple syrup cookies. First time I've ever come across this ingredient. Care to explain this?
Odd, my screen just says 1 tablespoon of milk...that is the only milk in the recipe.
I think your first ingredient is meant to read 1 tsp. baking soda -- am I correct?