Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These crisp maple cookies are so easy to make and decorate. Use large pretzel twists to make the antlers.
Combine brown sugar, butter and maple flavoring in bowl. Beat at medium speed until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed.
Divide dough in half. Roll each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate at least 2 hours until firm.
Heat oven to 350°F.
Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife. Place each slice onto ungreased cookie sheet; pinch 1 end of slice to form triangle-shape. Press 2 pretzel pieces into dough on wide end for antlers, 2 chocolate pieces for eyes and 1 gumdrop piece for nose.
Bake 8-11 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling racks. Cool completely.
Dietary Fiber: 0g
2 out of my 5 kids liked these cookies. The maple flavor was a bit too over powering for most the other 3 kids and my husband and me. For the first try on this recipe, I used dark brown sugar. For the second batch, i used 1/2 light brown sugar and 1/2 white sugar, and used vanilla instead of maple flavoring. everyone in the familiy loved the cookies after the recipe adjustments. make sure you have about twice as many pretzels as you need, breaking them "just right" is more difficult for little ones than you may think. save those left over broken bits of pretzel, there are many great recipes on this site that makes good use of them, or they make great low fat salad toppings.
This is a great tasting cookie but I ran into a few minor stumbling blocks. First, when I shaped the dough into the 6 inch rolls, they were too small for the size of the eyes and nose (although I suppose you could use mini candy pieces and gumdrops if you prefer smaller cookies). What I did was make only one 6 inch roll at about 2-2 ½ in diameter that I shaped into a triangle before chilling. Having the dough already in a triangle shape made the slicing and shaping process much faster so as to keep the dough as cold as possible so they retain their shape during baking. Secondly, the candy coated pieces split and the gumdrops melted when I added them before baking. The easy and successful solution was to press in the eyes and nose just after the cookies were removed from the oven. The pretzels added before baking worked without a hitch. The texture and flavor of these cookies are top notch!! In fact, I made another batch using banana flavor instead of maple.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1676
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
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As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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