Today I am sharing a recipe that has all the pluses that I look for when choosing a recipe to make a batch of cookies. The recipe makes a lot (6 dozen), is quick to put together and the dough can be made ahead. Since the dough requires some time in the refrigerator, this is an excellent recipe to include in a Christmas cookie baking day. It can be made several days before and refrigerated or even frozen. The cookies can be baked when you have the time.
I love the flavor of maple. These cookies make the kitchen smell so good when they are baking. They have that crisp unique texture that comes from using both butter and vegetable oil.
The original recipe called for using the bottom of a greased glass dipped in sugar to flatten the cookie dough balls. I do not have a glass that is smooth on the bottom so I use a 1/3 cup metal measuring cup that has a smooth bottom. I just grease the bottom of the cup, dip it in sugar and press the cup onto the cookie dough ball until the cookie is the same size as the bottom of the cup. This bakes up into about a 3-inch cookie.
To dress the cookies up for Christmas, I place a walnut half on top of each cookie. If you don’t want to bother with this, use 1 to 1 12 cups walnuts that are chopped to a size between fine and coarse.
This recipe came from Pillsbury in one of those little cookbooks found at the grocery store. It is from Mmmmm Cookies published around 1985. I am fully aware that I have too many of these little cookbooks. I bought them regularly for many years.
1 c. butter or margarine, softened
1 c. sugar
1 c. brown sugar, firmly packed
2/3 c. vegetable oil
1 T. maple extract
4 1/2 c. all purpose flour
1 t. cream of tartar
1 t. baking soda
1/2 t. salt
about 60 walnut halves, toasted or 1 to 1 1/2 c. medium-chopped walnuts, toasted
In a large bowl, combine butter, sugar, brown sugar and vegetable oil. Mix together well. Add maple extract and eggs. Beat well. In another bowl combine flour, cream of tartar, baking soda, and salt. Stir to combine. Gradually add dry ingredients to the butter/sugar mixture, mixing well. Stir in chopped nuts if using. Cover bowl with plastic warp and refrigerate at least 1 hour. (May be refrigerated several days. Shape dough into 1-1 1/2 inch balls. (I use my little cookie scoop to measure the amount.) Place balls on ungreased cookie sheet at least 2-inches apart. Flatten with bottom of glass greased and dipped in sugar. Top each cookie with a walnut half if using. Push the walnut half a little bit into the cookie to secure it. Bake at 375 degrees for 8 to 12 minutes or until lightly browned. (My cookies take about 9 minutes in my oven.) Remove to wire rack and let cool. Makes about 5 dozen cookies.