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Prep Time : 15min
Cook Time : 12min
Course : Cookies and Candy, Dessert, Tea Time
Special : Caffeine-Free, Easy, For Kids, Lactose-Free, Large Quantity, Make Ahead, Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake, Mix / Beat
Cuisine : U.S. Regional
Occasion : Back to School, Fall, Family Dinner, Party, Picnic, Potluck, Shower, Spring, Summer, Winter
 
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Maple Nut Cookies Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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These chewy cookies are flavored with maple syrup and coconut, plus macadamia nuts for crunch. You may substitute other nuts or double up on the coconut. If you are feeling decadent, add some white chocolate chips.

INGREDIENTS:

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup solid vegetable oil (shortening)
  • 1 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1/2 cup pure maple syrup (not imitation)
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped macadamia nuts

PREPARATION:

Preheat oven to 375 degrees F. Line baking sheets with Silpats or parchment paper.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream shortening and brown sugar until light and fluffy. Add egg, maple syrup, and vanilla extract. Beat on medium speed until well-combined.

Add flour, coconut, and macadamia nuts. Stir with a large fork just until combined.

Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until golden. Let cool 5 minutes and remove to racks to completely cool. Store in a covered container.

Yield: about 3 dozen
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