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“This recipe came from a "Maple Sampler" cookbook by Jan Siegrist. A friend gave me the book forever ago and I just started working my way through it. Though I got a little less than the suggested yield, these cookies came out beautifully - soft and chewy and just the right amount of sweetness!”
READY IN:
12mins
SERVES:
36-42
YIELD:
36-42 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together butter and maple syrup in a large bowl.
  2. Add the remaining ingredients in the order listed.
  3. Mix well; the batter will be stiff.
  4. Drop by the tablespoon onto greased cookie sheets.
  5. Bake in a pre-heated 375* oven for 12-15 minute
  6. Remove cookies to wire racks; cool.

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