Cream shortening with sugar.
Add egg.
Dissolve baking soda in a little hot water with the vanilla, salt and maple syrup
Sift together flour and baking powder.
Add to creamed mixture
Drop by teaspoonful onto greased pan.
Bake at 400 degrees for 10 minutes or lightly browned.
Cream shortening, eggs, maple flavoring, butter and maple syrup. Mix together dry ingredients and add to the creamed mixture. Stir in the boiling water and nuts. Chill for 1 hour, then drop by teaspoonfuls on cookie sheet. Bake at 350\u00b0 for 15-16 minutes.
ight and fluffy; beat in maple syrup and egg yolk.
Combine
side.
Mix softened butter, syrup, maple extract and sugars until creamy
ream together the butter and maple syrup. When light and fluffy, add
dd 1/2 cup of maple syrup and egg yolk, mix well
wooden spoon, add the maple syrup to the butter, mixing well
nd 1/2 cup of maple syrup just until steam begins to
ix well.
Add the maple syrup, egg, water or juice, canola
lend.
Combine butter, maple syrup, and corn syrup in a medium saucepan
In a bowl, sift flour, measure and re-sift with baking powder and salt. Add shortening and mix well until shortening is fine. Add milk, blend. Dough will be quite firm.
Heat 2 cups of maple syrup in a frying pan; bring to a boil over medium to high heat. Lower heat so that the syrup is not boiling and drop spoonfuls of dough into the syrup. Cover and poach for 12 to 15 minutes, making sure syrup is not boiling.
Serve hot with remaining maple syrup.
eat and pour in the maple syrup; stir well.
Cover to
50 degrees F.
Put maple syrup in a shallow bowl.
Maple syrup: Preferred grades are C, B,
Boil maple syrup and butter together for 1/2 minute.
Allow to cool to room temperature.
Add flour and nuts.
Mix well.
Drop by small teaspoon onto greased baking sheets.
Allow at least 3 inches between cookies.
They spread.
Bake at 325\u00b0 for 8 to 10 minutes.
Cool on baking sheet for 30 to 60 seconds and remove very carefully, using an upside down spatula.
Makes about 2 dozen cookies.
They do not freeze well.
Store warm and dry.
owl, mix the egg, shortening, syrup, flour, baking powder, salt, and
Beat shortening, maple syrup and egg.
Sift all dry ingredients together.
Add to first mixture alternately with milk. Mix well.
Add raisins, nuts and oatmeal.
Drop by spoonfuls on greased cookie sheet.
Bake at 375\u00b0 about 15 minutes.
Yields 3 dozen.
Preheat oven at 350 degrees.
cream the butter and egg until creamy.
add maple syrup and molasses and vanilla extract and mix well.
in another bowl, combine whole wheat flour, oats, salt, baking powder and baking soda.
Stir in the dry ingredient into the butter mixture and mix well (not too long, just stir until the flour can not be seen).
Bake for 12 to 15 minutes.
remove from the oven and let them stay in the pan for 5 minutes then let cool on wire rack.
store in airtight container.
Combine brown sugar, shortening, maple syrup, vanilla and maple extract in large bowl.
Beat at medium speed until well blended.
Beat egg into creamed mixture.
Cream butter, brown sugar and egg.
Add vanilla, maple syrup, maple extract and mix well.
Mix flour and baking powder and mix well in batter.
Add nuts and drop by teaspoonful on lightly greased baking pans.
Bake at 350\u00b0 for 20 minutes.