I’m kind of bummed about these. They use an expensive ingredient (maple sugar, at least it is down here) and it just didn’t work. The texture was off and it was really hard to get a consistency right for rolled cookies. Then after they were cooked they had a great flavour, but I still wasn’t in love with the texture. I think I’ll stick with my maple syrup cookies. I just noticed I haven’t posted about them yet, so I’ll put it on the list to talk all about after vegan MoFo!

Maple Sugar Cookies
pg 127 The Laura Secord Canadian Cookbook

This tempting recipe has been passed down from the early days in Upper Canada, when cane sugar was scarse and maple sugar was a staple food. Nowadays maple sugar is a special treat.

Preheat oven to 350˚ F.

Grease a baking sheet lightly.

Sift or blend together:
2 cups pastry (soft wheat) flour
1 teaspoon baking powder

Cream together:
1 cup butter (margarine)
1 cup maple sugar
1/2 cup lightly packed brown sugar

Blend in:
1 egg (egg replacer)
1 tablespoon water

Stir dry ingredients into creamed mixture.

Roll dough out about 1/8 inch thick on a lightly floured surface nd cut with a floured 3-inch cookie cutter. Place about 1 inch apart on prepared baking sheet.

Bake in 350˚ oven for 5 to 8 minutes, or until golden brown.

Makes 6 dozen.

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