Prep 45 mins
Cook 15 mins
A flavorful little cookie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 591.47 ml flour, sifted
- 4.92 ml salt
- 12.32 ml baking powder
- 118.29 ml butter
- 236.59 ml maple sugar (or Faux Maple Sugar)
- 2 eggs, beaten
- 2.46 ml lemon extract
- 14.79 ml milk
- Sift first three ingredients together.
- Cream butter and sugar together; add eggs, lemon extract and milk.
- Add flour mixture and blend well.
- Refrigerate about 1/2 hour.
- Preheat oven to 350F and lightly grease cookie sheets.
- Roll dough 1/4" thick and dust with maple sugar; cut into attractive shapes with cookie cutters, place on prepared cookie sheets and bake about 15 minutes.
I had never had maple sugar cookies before, but I was very impressed. These are not super sweet - just perfect with hot tea or coffee. The hint of lemon is perfect! I used real maple sugar, not the fake stuff. I did add a slight bit more milk to the batter as it was very, very dry. Cooked 15 minutes and they came out super! I will keep this recipe. Thanks!