WebInstructions. In a medium saucepan combine maple syrup and sugar. Boil mixture until mixture reaches 236*F or soft ball stage. Remove from heat. Add butter, …
Preview
See Also: Share RecipesShow details
Bring these Vermont Maple Cookies on country hikes or picnics. Full of sweet maple walnut flavor, they’re tender and delicious. Cream butter and sugar. Beat in egg and vanilla. Sift together flour, baking powder, soda, and salt, and add to creamed mixture alternately with maple syrup.
In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Sift together flour, baking powder, soda, and salt, and add to creamed mixture alternately with maple syrup. Blend well and fold in nuts. Scoop up about 2 tablespoons of dough with a spoon and drop it on an ungreased cookie sheet. Repeat with remaining dough.
In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.