Afternoon tea is quite a lovely ritual in Atlantic Canada and what goes better with tea than a sweet homemade cookie?
Margaret has been experimenting with this recipe for a while.
She says: “all-purpose flour is the structure of the cookie. I played around with different amounts. 2 and 1/4 cups wasn’t enough and 2 and 1/2 cups was too much. 2 and 1/3 cups was the perfect amount to hold up to the liquid maple syrup.”
I think it’s ready to share!
Maple Brown Sugar Cookies
Ingredients:
- 2 +1/3 cups of flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Butter: 1 stick (1/2 cup)
- 1 packed cup dark brown sugar
- Egg: 1 egg
- 1/3 cup Pure Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/2 tsp Maple Extract
- Pecans: Nuts are an optional ingredient
Directions:
- Whisk the dry ingredients together.
- Cream the butter and brown sugar together.
- Beat in the egg, maple syrup, vanilla extract, and maple extract.
- Mix dry and wet ingredients together.
- Add the pecans.
- Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. Set aside 2 hours to chill this cookie dough. Without chilling, the cookies will spread into a greasy puddle.
- Roll cookie dough into balls. Each dough ball is about 1.5 Tablespoons.
- Place cookie dough balls on a cookie sheet
- Bake until the edges are set. Cookies are done in about 13 minutes.
- Then, obviously, drizzle maple icing all over!
-Margaret Lockman
Here’s something a little different. I’m always looking for a way to tuck some greens into a smoothie. I’m going to give this a try:
Peach & Greens Maple Smoothie
Ingredients:
2 fresh peaches
1 cup mixed greens
1 tbsp maple syrup
1 cup kefir
Directions:
- Mix all the ingredients; blend until smooth. If you enjoy chocolate, this is good with 1 tbsp of cocoa powder.
- Kayla Jodrey, New Germany, N.S.
I’ve been finding it difficult to choose from all the wonderful recipes I’ve received; I’m doing my best to appeal to everyone’s tastes. Be sure to check in again next Monday. I have a sweet potato recipe from Glace Bay that the kids are going to love!
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