¾ cup butter, softened
¾ cup sugar, divided
½ cup packed brown sugar
1 large egg
⅓ cup corn syrup
2 tsp vanilla
2 tsp maple flavoring
1¼ cups all-purpose flour
1 cup whole wheat (or white whole wheat) flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
In a large bowl, cream butter, ½ cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk together remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour.
Preheat oven to 375 degrees. Place remaining sugar in a shallow bowl. Shape dough into 1¾-inch balls; roll in sugar. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are golden-brown, 11-13 minutes. Remove from pans to wire racks to cool.
Yield: 18 cookies.
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