A Recipe from 100 Prize Winning Recipes from Pillsbury’s 3rd Grand National (1952)
About the Recipe
These little maple cookies are just the right amount of sweet! They’re fairly easy to make, but be aware that the dough gets a little on the dry side as you’re combining the dry ingredients and maple syrup to the creamed mix. A few extra drops of syrup evened out the texture in the end. The walnut on top is absolutely necessary to create just the right crunch. As a bonus, they plump up a little bit in the oven and the nutty flavor shines through.
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About the book
After so much time away from the Challenge, it was fun to be able to pick it up again with Bake-Off 3 in 1952. I was instantly reminded of why I started baking from these booklets in the first place. The recipes are so delightful, and just simple delicious, from scratch baking. I’m not much of a baking snob, but there’s really a massive difference when the chemistry of scratch ingredients is right. Anyway – as always, the 1950’s Bake Off books are total winners. Grab it if you see it.
2 1/4 cups sifted flour
2 t double-acting baking powder
1/2 t soda
1/2 t salt
3/4 cup shortening
1/2 cup firmly packed brown sugar
1 t maple flavoring
1/2 cup maple syrup
1/2 cup walnuts, chopped
additional walnut halves
Sift together flour, baking powder, soda, and salt. Cream shortening, and add gradually the brown sugar. Add the egg and maple flavoring; beat well. Add maple syrup alternately with dry ingredients to creamed mixture, blending well after each addition. Add walnuts.
Drop by rounded teaspoonfuls onto ungreased baking sheets; top each with a walnut half. Bake in moderately hot oven (400*F) 8 to 10 minutes.