Comments on: Maple Cookies

By: Tuesday Twister ~ January 5, 2010 ~ Granola and Cookies « The Prairie Tide

Tuesday Twister ~ January 5, 2010 ~ Granola and Cookies « The Prairie Tide — Tue, 05 Jan 2010 23:59:11 +0000

[...] I baked the log of maple cookies Mom froze from several weeks ago and also baked the extra 1/2 of chocolate pixies. [...]

By: Amy

Amy — Fri, 18 Dec 2009 22:44:57 +0000

Your cookies are beautiful…I have been playing around with cookies in my kitchen lately. Not so much for the holidays, more learning how to make great cookies gluten-free and without refined sugar. I still haven’t tried sprouted flour but I have been making soaked waffles. They’re incredible – so light and crispy.

I didn’t know that sprouted grains digested like veggies. That might just motivate me to give it a go.

By: Wardeh

Wardeh — Wed, 16 Dec 2009 05:03:51 +0000

Haniya – yes, they were!

By: Wardeh

Wardeh — Wed, 16 Dec 2009 05:03:18 +0000

Julieanne ~ Oh, thank you for reminding me about that! I’ll update the recipe now. That’s the only kind of maple syrup that’s worth using – I agree. The reason I did the log is because I don’t know where my cookie cutters are (if I even have any) and I was too tired to deal with rolling and cutting and rolling and cutting and rolling and cutting… Extra logs can be conveniently frozen for later, too – which I did when making this recipe. They will come in handy in a week or two!

By: Julieanne

Julieanne — Tue, 15 Dec 2009 19:35:49 +0000

Wardeh, since I haven’t spoken to you in person about this maple sugar cookie recipe, I was wondering about the reason for rolling it into a log and freezing it vs. rolling it out and making cut-out cookies. Now I’m curious to know if the texture and flavor would be different if they were indeed rolled out like my original recipe! Hmmmm…I’ll have to try it and see! Thank you for redoing this recipe.

Oh, and you might want to note in the recipe that if you want a maple flavor in these cookies, you must use Grade B Dark Amber maple syrup. Grade A syrup will NOT have the full maple flavor, and the cookies will be drier and not so tasty. Our second batch with Grade A maple syrup didn’t really have a maple flavor at all – very disappointing!
.-= Julieanne´s last blog post… Maple Leaf Cut-Out Cookies….Yummmm! =-.

By: Mostly Cookies! | GNOWFGLINS™

Mostly Cookies! | GNOWFGLINS™ — Tue, 15 Dec 2009 14:18:04 +0000

[...] Maple Cookies – I wanted to make these ever since my friend Julieanne told me about them. Thanks, Julieanne! The more I bake with sprouted flour, the more I see how easy it is. Usually, nothing else in the recipe needs adjusting. I made the full recipe, but only cooked one log of cookies. This is a good recipe for putting in the freezer, then thawing, cutting off your cookies and baking some fresh whenever you want cookies. [...]

By: Haniya

Haniya — Mon, 14 Dec 2009 19:37:51 +0000

They are so good, Mom!

Haniya