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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.
Difficulty: Easy
Servings: 5 dozen
Prep Time: 15 minutes plus chilling time Cook Time: 10 minutesIngredients
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
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