Maple Rum-Raisin Cookies

suzanne-mcminn

The pure maple syrup in this recipe is divine–do not substitute. Use pure maple syrup only. Add raisins soaked in rum and pecans, and these cookies taste like autumn in a bite.

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Difficulty: Easy

Servings: 5 dozen

Prep Time: 15 minutes plus chilling time Cook Time: 10 minutes

Ingredients

3 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup butter, softened

1/2 cup dark brown sugar, packed

1 cup pure maple syrup

3 eggs

1 teaspoon vanilla

1 cup coarsely chopped pecans

1 cup raisins, soaked in rum*

sugar for sprinkling

Directions

*If you’re opposed to cooking with alcohol, you can replace the rum with water.

Place raisins in a small saucepan with just enough rum to cover them. Bring to a boil. Turn off heat, cover with a lid, and let sit for 30 minutes.

Meanwhile, in a medium bowl, stir together whole wheat flour, baking powder, baking soda, cinnamon, and salt. In a large mixing bowl, beat butter briefly then add brown sugar; beat again. Add maple syrup, eggs, and vanilla. Beat well. The mixture will look kinda curdled–that’s okay. Spoon in half the flour mixture; beat. Stir the remaining flour in with a spoon. Add (drained) raisins and pecans.

Place bowl in the fridge for two hours to chill, or place in the freezer for about 30-45 minutes. Make dough into balls and roll in turbinado sugar (can substitute regular white sugar).

Place cookie balls on a lightly greased baking sheet. Bake at 350-degrees for about 10 minutes. Cool.

Categories: Cookies & Bars, Desserts

Submitted by: suzanne-mcminn on December 12, 2010