Directions. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy ...

Notes: Real Maple Syrup — I haven’t tested this recipe with pancake syrup, which doesn’t have actual maple in it. If you want the maple flavor, use pure maple syrup.

Lightly press dough to flatten each cookie slightly. Bake 7-10 minutes, then transfer to racks to cool completely. To make glaze combine sugar, maple syrup, 4 tablespoons cream and salt in a bowl.

"Maple Syrup Recipes with Tips and Tales from Hurry Hill Maple Farm" by Janet Woods includes dozens of maple-centric recipes along with more than 100 cooking tips, ... Monster Maple Cookies.

These cookies are perfect for any snowy day! They're soft, delicious, and packed full of maple syrup. The dough was easy to make, and the chilling time was just enough to watch the Charlie Brown ...

1 large egg, room temperature. 1/3 cup pumpkin puree. 3 tablespoons pure maple syrup. 1 teaspoon pure vanilla extract. 2¼ cups (11¼ ounce) all-purpose flour ...

Using a 2-inch maple leaf cutter, cut out cookies. Transfer shapes to prepared baking sheets using a wide metal spatula, spacing them 3/4 inches apart. Set scraps aside.

These cookies are a tribute to my favorite raisin biscuits from the 1970s. Growing up on a commune in Vermont, raisins were candy and maple syrup (or honey) were the only sweeteners I knew.