Maple Nut Drops
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
maple syrup
|
|
| 1 ⅓ | cups |
milk, sweetened condensed
|
|
| 2 | cups |
graham cracker crumbs
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
maple syrup
|
|
| 315 | ml |
milk, sweetened condensed
|
|
| 473 | ml |
graham cracker crumbs
|
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃); grease cookie sheets.
Cook maple syrup and condensed milk in a heavy pan for about 3 minutes, until thickened.
Be careful not to scorch.
Cool slightly and add graham cracker crumbs, vanilla extract and chopped nuts.
Drop from teaspoon onto prepared pans and bake for 15 minutes.
Remove from pan at once.
Cookies will be hard if overbaked.
Store in jar to soften.
Be sure to use sweetened condensed milk, as the results will not be the same with evaporated milk.
