Butter Baked Goods Cookbook Plus Maple Snickerdoodle Recipe @ButterBakedCafe

How do you like to decorate at home? Yep you heard me….how do you like to decorate around the house? What is your style?

Would you say country? Shabby Chic? How about cookbooks? My favorite, favorite thing to decorate with and to see around peoples homes are cookbooks. Were they your grandmothers? Do they have a story? Church group or family recipes? What’s the story. Are they beautiful or stained with tomato sauce? All of the above?

If you’re like me, with cookbooks as your decor then boy do I have one that is sure to make a statement on your coffee table.

Butter Baked Goods

Rosie Daykin has organized a beautiful and delicious collection of recipes for all of us to enjoy in her cookbook Butter Baked Goods. I loved reading through Rosie’s story of how her bakery, Butter, came about, the legendary gourmet marshmallows (which yes, the recipes in there) and the impact a little Six-Minute Cake had on her life.

This book in itself is a true beauty and makes you feel as if you’ve walked inside a sweeter time, but then you get into the details of the book and recipes that include Butterscotch Maple Pecan Scones, Big Sugar Cookies, and yes, the legendary Homemade Marshmallows.

Rosie sets a constant reminder throughout her book, that its about those old time, made from scratch, make them with granny type recipes – the ones you can remember by heart and have all the ingredients on your pantry shelf!

Today she is sharing with us her recipe for Maple Snickerdoodles. Enjoy!

Maple Snickerdoodle Recipe

Maple Snickerdoodle Sandwich Cookies

In 2010, the Winter Olympics came to Vancouver. It was an exciting time and really brought the city together. To celebrate this momentous occasion, we created a few new treats with a distinctly Canadian vibe. This cookie was one of them. The intention was just to have them around while the world was watching, but they proved so popular, we are still making them.

 COOKIES

2 1?2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1?2 teaspoon salt

3?4 cup butter, room temperature

1 1?4 cups granulated sugar

2 large eggs

1?2 teaspoon pure vanilla

FINISHING

1?4 cup granulated sugar

2 tablespoons cinnamon

FILLING

1 cup butter, room temperature

2 cups icing sugar

1?2 cup pure maple syrup

MAKES: 12 sandwich cookies or 24 single cookies

YOU WILL NEED: 2 cookie sheets lined with parchment paper, medium ice cream scoop

 1. Preheat the oven to 350°F.

2. Onto a large piece of parchment paper, sift together the flour, cream of tartar, baking soda and salt. Set aside.

3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.

4. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl again.

5. Turn the mixer to low and add the dry ingredients and mix until fully combined.

6. In a small bowl, combine the granulated sugar and cinnamon. Use the ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the cinnamon sugar. Use your fingers to roll the dough around to coat on all sides, then place on the prepared cookie sheets about 1 1?2 inches apart. Use the palm of your hand to press down lightly on the top of each portion to flatten slightly.

7. Bake in the preheated oven for 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the center.

8. Remove from the oven

Like what you see? Show them some sugar…

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