August 18, 2009

Maple Butter Crispies!

Posted in Make tagged , , at 6:43 pm by onetinyacorn

Living at high altitude, one of the modifications that I’ve been instructed to make is to reduce the amount of sugar in baked goods–it keeps the structure more rigid that way. What I’ve come to realize is that there’s way too much sugar in everything. I’m a lady who loves her sugar, so believe me when I tell you that reducing each cup of sugar by 1/4 cup has not had any negative impact on my treats. I devised this recipe for a delicious, light-tasting cookie one night:


2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, lightly beaten
2-4 tablespoons  milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract


Preheat oven to 350 degrees F. Lightly grease two cookie sheets.

  1. In a medium bowl, combine the first five ingredients (through the salt). Everyone says to sift dry ingredients. I almost never do this, and nothing horrible has ever happened. But if it makes you feel like more of a pro, knock yourself out.
  2. In a large bowl, cream the softened butter and sugar together. Toss in the rest of the wet ingredients, and mix.
  3. Add the dry ingredients to the wet in two batches, mixing after each addition.
  4. Cover dough with plastic or glass, and refrigerate for an hour or so.
  5. Roll out dough on a lightly floured surface, about 1/8-1/4 inch. Cut out with awesome cookie cutters, and transfer to cookie sheets. Leave an inch of space between cookies.

Bake until lightly browned at edges, approximately 10 minutes.

After allowing to cool, you could decorate with icing. I ate them plain, and loved them.

Om nom nom

Om nom nom


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