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Short Stack Cookies

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: 1-2 hrs
serves/makes:   60
  

recipe id: 66727

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ingredients

1 1/2 cup melted butter
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour (not sifted)
1/2 cup white sugar for coating the dough balls

directions

NOTE: Do not preheat oven. Dough must chill before baking

To measure maple syrup, first spray the inside of measuring cup with Pam so that the syrup won't stick to the sides of cup.

Melt the butter and mix in the sugar. Let it cool and add the beaten eggs. Add maple syrup, soda, salt, and vanilla. Mix it all up. Then add the flour and mix thoroughly.

Chill the dough for at least 1 hour. (Overnight is fine too.)

Roll the dough into walnuts sized balls with your hands. Roll the balls in white sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.

Put oven rack in the middle position. Bake at 350 for 10 to 12 minutes or until nicely browned. Cool on the cookie sheets for no more than 1 minute, then remove to the rack to finish cooling. (If you leave them on the cookie sheets for too long, they'll stick.)

added by

Ileen, Maryland USA

nutrition

Nutritional data has not been calculated yet.

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Guest at CDKitchen.com




REVIEW: recipe rating
I think this recipe is a hit. As I have found with most recipes from this series, there is a little tweaking necessary. Add a little more syrup if the taste was not strong enough for you. Not only do I enjoy these but whenever I make them people take a stack and love them as well.


Guest at CDKitchen.com




REVIEW: recipe rating
Another disappointing recipe from the Hannah Swensen series by Joanne Fluke. This recipe came out of the Blueberry Cupcake Murder book and was touted by the author as tasting just like a pancake slathered with butter and syrup. A fictional claim at best.

I made a point of buying real maple syrup just to make these and with using almost a pound of real butter (it calls for 3 sticks), it was a waste of money.

The cookies do have a rich buttery taste, but there is not so much as a hint of maple flavor to be had and that's what I was hoping to find with this recipe. If you want a good, rich butter cookie then this recipe will work, though I'm sure there are better ones out there. If you expect it to taste like a short stack of pancakes like the author claimed, then save your money, time and ingredients.

I only baked one test tray and I don't know if I can salvage the rest of the dough by adding maple flavoring to it, but I'm going to try.