Great recipe. I never use margarine - trans fats are terrible, and butter tastes better = easy choice. :) Since they were maple cookies, I used maple syrup instead of the white sugar. It made the batter more rich, and the cookies were wonderful with perfect texture. You can make your own maple sugar by boiling down your pure maple syrup, pouring it out on parchment paper or a candymaking mat and letting it cool. It will make crunchy/breakable sugar pieces. But frankly, if you replace all of the sugar with pure maple syrup, it leaves a nice maple flavor already. I end up usually using cardamon sugar mix for the top (organic evaporated cane juice, cinnamon, cardamon). You want your batter to be too sticky to make a ball with your hand at first - this make for the chewy texture after baked. You use a few spoons to scoop out batter, and drop it into the sugar mix. You pinch a little sugar mix ontop of it, then you can roll it around in the sugar without half the mix ending up on your hand. Just keep dropping in the dollops and coating with sugar. If your dough is easy to roll balls before you coat with sugar, its probably too dry =/
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Great recipe. I never use margarine - trans fats are terrible, and butter tastes better = easy...