Maple Date Cookies
Yield
2 dozenPrep
50 minCook
12 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
packed |
*
|
| ¾ | cup |
butter
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
maple extract
|
* |
| 1 | each |
eggs
|
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
dates
finely chopped |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
packed |
*
|
| 177 | ml |
butter
softened |
|
| 2.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
maple extract
|
* |
| 1 | each |
eggs
|
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 3.8 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
dates
finely chopped |
|
| 118 | ml |
nuts
chopped |
|
Directions
In a large bowl, beat the brown sugar and margarine until light and fluffy.
Add the vanilla extract, maple extract and egg; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in the flour, baking powder, baking soda and salt; mix well.
Stir in the dates and nuts.
Cover with plastic wrap; refrigerate for 30 minutes for easier handling.
Preheat oven to 350℉ (180℃).
Shape the dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 12 minutes, or until light golden brown.
