Tuesday, March 12, 2013

Egg Free Maple Butterscotch Cookies

Do you ever find yourself wanting something different?  You want dessert, but you want something different other than the standard classics.  I feel that way all the time (and then I have my hubs begging for good old fashioned chocolate chip cookies ha ha)  Well here's a cure:  Maple Butterscotch Cookies.  Yummy and different than the classic sugar cookies or chocolate chip cookies.  These are nice and chewy with a hint of maple flavoring.  They taste like Butterscotch brownies, only in cookie form.  I was really happy with how these turned out!  You can choose to roll them in sugar or leave them plain.  I liked them plain because the butterscotch flavor seemed more pronounced, but the hubs and my boy reached for the sugar coated ones.  They taste great either way so to roll or not to roll in sugar?  It's up to you.

Egg Free Maple Butterscotch Cookies
From Egg Free Bakery, adapted from Averie Cooks

1/2 cup (1 stick) unsalted butter, softened 
1/4 cup shortening
3/4 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
2 Tbsp applesauce
2 tsp vanilla extract 
1 tsp maple extract
2 cups all-purpose flour
2 tsp cornstarch
1-1/4 tsp baking soda
1/2 tsp salt 
White sugar, optional

In a large bowl, beat butter and shortening until smooth.  Add sugars and beat several minutes until creamed and well combined, scraping down bowl as needed.  Add applesauce and extract and beat until light and fluffy. In a separate bowl, whisk together flour, cornstarch, baking soda and salt.  Mix dry ingredients into the butter mixture and mix until combined.  (It may seem dry at first, but just keep mixing).  Line two baking sheets with non stick mats or parchment paper.  Measure out dough using heaping tablespoonful and drop onto baking sheets.  Roll each dough ball into a smooth ball.  Roll each ball into white sugar if desired.  Place baking sheets in the fridge and refrigerate til well chilled 1-1/2 to 2 hours (Don't skip this step!)  When ready to bake, remove sheets from the fridge while oven preheats to 350 degrees.  Bake 10-12 minutes, or until just barely golden brown around the edges.  When you pull them out of the oven the cookies are likely to be domed in the center.  To make an even cookies with a nice appearance, immediately after removing the cookies from the oven, use the back of a metal spoon to lightly flatten and smooth out the tops of the cookies-- very gently here.  Let sit on cookie sheet for another 10 minutes before removing to a wire rack to let cool completely. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.  Yield 2 dozen cookies

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