Wednesday, February 29, 2012

Maple Lace Wafers

I made these for the sudden retirement of a dear colleague. I envisioned that they would turn out something like the cookies my Long Island aunt used to make. They were molasses cookies made with very little flour, crisp, buttery and the cookies of my dreams. Her cookies flattened out on the cookie sheet and were lacy in consistency. Maple Lace Wafers are very good, but they are not as good as Aunt Chris's molasses cookies. Also, they are not lacy, at least mine were not.
The recipe says to drop the dough on the cookie sheet by the half teaspoonful. This makes ridiculously tiny cookies. I did that for the first few cookies and then dropped it on by the tablespoonful. The recipe also makes a paltry number of cookies. If you are going to make this, double the recipe because everyone will want more than one quarter-sized cookie.

Maple Lace Wafers

1/2 cup maple syrup
1/4 cup butter
1/8 teaspoon baking soda
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt

1. Preheat the oven to 350 degrees.
2. Combine the syrup and butter in a small pan and bring to a boil. Boil hard, while stirring, thirty seconds.
3. Sift together the remaining ingredients and add all at once, stirring briskly (the batter will be lumpy. )
4. Drop by half teaspoonfuls onto a greased baking sheet, about four at a time. Bake six to eight minutes or until golden.
5. Let set on baking sheet a second or two and then, while still warm, quickly roll each wafer around the greased handle of a wooden spoon to shape a roll or a cone. Cool on a rack. Makes about 28 cookies,

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