Title: Whole Wheat Maple Snickerdoodles
Categories: Cookies
Yield: 36 servings
2-2/3 c Shole wheat flour, sifted
1 ts Cream of tartar
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Unsalted butter; room temperature
2/3 c Maple syrup; room temperature
2 lg Eggs; room temperature
2 tb Sugar
Sift whole wheat flour a second time with the cream of tartar, baking
soda salt and cinnamon. Set aside. In a medium-size bowl, cream the butter
until fluffy, scraping down the sides of the bowl. With the mixer still
running, add the maple syrup in a thin stream, followed by the eggs, one at
a time. Gradually stir the dry ingredients into the creamed mixture,
stirring just until blended. Cover and refrigerate for 30 minutes.
Preheat the oven to 400°F and put the sugar in a small bowl. With
lightly floured hands,roll the dough into balls about 1-1/4 inches in
diameter. Roll the balls in the sugar,then place on an ungreased baking
sheet, leaving 2 inches between them. Bake for 10 minutes, just until tops
no longer yield to light finger pressure. Transfer to a rack and cool.
Store in an airtight container
Source: The Vermont Country Store Maple Syrup Cookbook
