Inspired by a recipe from Anne Byrn, of the What Can I Bring? Cookbook (Cake Mix Doctor), I decided that some of my Christmas cookies should be mapley. Say wha?
Mapley. As in “tastes like maple.”
I have a big tub of maple butter (also called maple cream) given by a friend, who clearly had a crush on me, since why else, would someone voluntarily give away a tub of maple cream? Come on!
Maple gives the most delicious taste and texture to this cookie, as well as makes me feel somewhat virtuous for eating it, as it has trace minerals and nutrients that sugar does not- Bonus!
Substituting maple sugar for sugar isn’t a one-to-one exchange, so (according to MapleSugarWorld.com) maple sugar has 3 times the sweetness of sugar, so you only need to use 2/3 or ¾ cup for every cup of sugar in the recipe. Also- since it is a liquid, you need to decrease the liquid in the recipe too. A good guide is to reduce 3 Tablespoons of liquid for every cup of maple used. Anyhow. That was boring. Let’s move on to the cookie business:
Here is the printable recipe with a luscious pic. Oh my word. I wish you could smell my kitchen right now. Mapley. Yep.
Maple adds such a different texture and loveliness to this cookie. A must try.
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