I don’t think there’s a cookie I love more than a crispy, old-fashioned butter cookie. This amazing recipe from the new book, Sweet Maple by Michelle Visser, takes the goodness of butter cookies one step further with the addition of maple syrup. Old-Fashioned Maple Syrup Cookies are simply wonderful!
Sweet Maple is much more than a cookbook, though. You will learn to tap your maple trees, collect sap, and turn it into sweet maple syrup or sugar. A “logical first step toward more sustainable living,” according to the author.
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Michelle, and her husband Bill, will guide you every step of the way as you learn to make your own syrup, and the book is full of tips to keep you from making some of the same mistakes they’ve made over the years.
- to identify different species of maple trees
- which maple trees to tap
- what equipment you’ll need
- how to properly tap your trees
- when to tap
- all about boiling, filtering, and bottling
And after you’re done making that delicious syrup, you can enjoy the many recipes the book offers. Recipes like Maple Sandwich Bread, Maple Blueberry Pie, and even Maple Pulled Pork Sandwiches.
And of course Old-Fashioned Maple Syrup Butter Cookies. (In the book, the author calls them Old-Fashioned Butter Cookies but I couldn’t resist adding Maple Syrup to the name).
Maple Syrup Cookies – Perfect for Holidays
You’ll love these maple cookies, and can choose to use either maple extract, or vanilla extract in the recipe, depending on just how strong a maple flavor you like in your cookies. You could even try making your own homemade vanilla extract for that extra special touch.
Your family will love these not-too-sweet maple syrup cookies as an occasional treat, but they are just as perfect to serve to guests during the holidays. Using an embossed rolling pin will make them extra special!
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All photos courtesy of the author.
Embossed Old Fashioned Maple Syrup Butter Cookies
- Cream butter and sugar. Then add the egg, maple syrup, and extract.
- Mix the sea salt into the flour then blend into the rest of the mixture gradually. After it is well incorporated, divide your dough in 3 separate balls, wrap them in plastic wrap, or beeswax wrap, and chill them for an hour in the fridge.
- Preheat oven to 300°F.
- After it's chilled, roll out one ball of dough, leaving it rather thick, so that after you've rolled over it one more time with the embossing roller, you have 1/4-inch thick cookies.
- Wrap up any extra pieces you have after cutting out your cookies and re-chill while you do the same thing with another small ball of dough, until you've cut out all your cookies.
- Place cookies on cookie sheet (no need to worry about spacing; these cookies don't puff up), and bake for 10 - 12 minutes, until the cookie bottoms start to turn a light brown.
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