I came up with a new recipe. At least as far as I know it’s a new recipe. I called it Maple Rounds – rounds because I cut them in round shapes, you can do whatever you want. Everyone who tried them, loved them. My sister did tell me that it might be a little too “mapley”. Next time I make them, I might reduce the maple a tad. The recipe is adapted from the Rolled Sugar Cookie recipe in the 1981 ed. of the Better Homes and Gardens New Cook Book. I love this cookbook! I have newer versions of the BHG cookbook but this is my favorite. I know because the pages are stained, torn, and well-loved. It’s a 3-ringed binder and many of the pages are just lying in the book, the holes long torn.
Maple Rounds
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp butter – you could use margarine but I think butter is best
- 1/3 cup shortening
- 3/4 sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp maple flavoring
Stir together the flour, baking powder, and salt. Beat butter and shortening for about 30 seconds, then add sugar and beat until fluffy. Add the egg, milk and maple flavoring. Beat well. Add the flour mixture until well combined. Cover and chill for at least 3 hours. I usually chill overnight. On a lightly floured surface, roll half of the dough to about 1/8th of an inch. With a glass or cookie cutter, cut and place on an ungreased cookie sheet. Bake at 375 for 8 minutes. Transfer to wire rack and cool completely. Makes about 3 dozen.
Glaze
Stir together 1 1/2 cups powdered sugar with 1/2 tsp. maple flavoring and 1-2 Tbsp. milk. May use more milk depending on desired consistency. Drizzle over cooled cookies.
Let me know what you think if you try them!
Crafty Commons 