Post by cuteascountry_Shortcake on Sept 19, 2005 11:00:46 GMT -6
This is my FAVORITE cookie recipe. It's SO good, and easy. It makes LOTS. These cookies spread, so don't be tempted to make them larger. They taste like pancakes with maple syrup and butter (that's how they got their name!). Enjoy!
SHORT STACK COOKIES
1 to 1-1/2 cups melted butter
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
4 cups flour
1/2 cup additional sugar to roll cookies in.
Melt the butter and mix in the sugar. Let cool.
Add beaten eggs. Add syrup, baking soda, salt and vanilla. Mix well. Add flour. Mix well.
Chill dough AT LEAST one hour (up to "overnight") before forming cookies. Break walnut sized pieces of dough off, and roll in hands. Coat in sugar and flatten on the cookie sheet with either a spatula or glass. (I use parchment paper, when making these).
Bake in 350° F. oven for 10-12 minutes, until lightly browned.
Submitted to Nancy's Kitchen Newsletter 9/05/05 by Josie-Lynn in Georgia
SHORT STACK COOKIES
1 to 1-1/2 cups melted butter
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
4 cups flour
1/2 cup additional sugar to roll cookies in.
Melt the butter and mix in the sugar. Let cool.
Add beaten eggs. Add syrup, baking soda, salt and vanilla. Mix well. Add flour. Mix well.
Chill dough AT LEAST one hour (up to "overnight") before forming cookies. Break walnut sized pieces of dough off, and roll in hands. Coat in sugar and flatten on the cookie sheet with either a spatula or glass. (I use parchment paper, when making these).
Bake in 350° F. oven for 10-12 minutes, until lightly browned.
Submitted to Nancy's Kitchen Newsletter 9/05/05 by Josie-Lynn in Georgia