1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup real maple syrup
1 egg
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
sugar for dipping fork
Preheat oven to 350 degrees.
In large mixer bowl, beat the brown sugar, butter, and peanut butter until light and fluffy. Add the syrup and egg; beat well.
Combine the flours, baking soda, salt, and baking powder; gently stir into the butter mixture, mixing well. You will need to handle this dough so refrigerate up to a half hour if necessary for easier handling.
Shape the dough into ball approximately 1-inch in diameter; place 2-inches apart on ungreased baking sheets. Dip a fork into the sugar and use to flatten the balls using a criss-cross pattern.
Bake cookies at 350 degrees 8 to 12 minutes or until golden brown. Do not overbake cookies.
Yield: 4 dozen
1/2 cup creamy peanut butter
1/2 cup real maple syrup
1 egg
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
sugar for dipping fork
Preheat oven to 350 degrees.
In large mixer bowl, beat the brown sugar, butter, and peanut butter until light and fluffy. Add the syrup and egg; beat well.
Combine the flours, baking soda, salt, and baking powder; gently stir into the butter mixture, mixing well. You will need to handle this dough so refrigerate up to a half hour if necessary for easier handling.
Shape the dough into ball approximately 1-inch in diameter; place 2-inches apart on ungreased baking sheets. Dip a fork into the sugar and use to flatten the balls using a criss-cross pattern.
Bake cookies at 350 degrees 8 to 12 minutes or until golden brown. Do not overbake cookies.
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