i love collecting recipes…obviously. and i found myself with mountains of magazines to keep all the recipes i loved. one year, i decided to purge the magazines by pulling out the recipes i loved and had saved the magazine for. i got one of those ‘magnetic’ photo albums and put all my scraps of papers in the album. i still have this album and it has to be 20 years old.
but. somehow, this recipe got lost. i had written it down several times. it was in a good housekeeping magazine from 1983. i remembered the front of the magazine, and had saved it for many years, but it was gone. i had even given it to friends and no one could find it.
what i love about this recipe, is that the cookies are soft….if you roll them thinner, they would be crunchy, but the flavor is mild….i think it has to do with the maple syrup in it…and i use the real thing. they are easy to handle and roll out and transfer to a cookie sheet….just all around good cookie dough to work with.
well. every Christmas, i think of these cookies and have not, for the life of me, been able to replicate the recipe.
i have been looking for probably 10 years now. and decided to go online to find it. i didn’t know this, but there is a magazine clearing house….so, i went on that and ordered the magazine…for a mere 19.95. it came in and i got the year wrong…..it wasn’t the right one. BOOOOOOO. NOW what what i going to do????? well, I called the company and explained what I did….hehe….the guy felt sorry for me and copied and emailed me the copy of the recipe from the correct years’ magazine.
so…now i have it and i knew if I didn’t make these and get the recipe on my blog, i might lose it again!!! here it is
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1 large egg
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp allspice
- 1/2 tsp salt
- 2 1/2 c flour
mix butter, sugar, syrup and egg until smooth. mix dry ingredients together and add to butter mixture. mix well. put on floured board and roll out to desired thickness. add currants for eyes and buttons, or leave plain and decorate after cooled. bake at 350 for 5-8 minutes.