

2 cups all purpose flour
1 tsp baking powder
about a dozen of Brazil nuts, split in half lengthwise
1/2 cup butter (1 stick)
2/3 cup maple syrup
1/2 cup brown sugar
1/2 tsp salt
Melt butter, syrup and sugar over medium-low heat and let it cool.
Sift flour, baking powder and salt together.
Pour wet ingredients into the dry ones and mix well.
Cover bowl with plastic wrap and put it in the freezer for about 10 minutes. This will make it easier to shape the cookies later.
Make golf size balls with the dough, placing them 2 inches apart on a oiled-sprayed baking sheet.
Press one half Brazil nut into every cookie and bake it at 325 degrees for about 15 minutes, or until done. They will still be soft when you take them out of the oven, don't worry. I tried to bake it longer and they became a little too hard.

4 comments:
I'll take a dozen of those, please!! :0)
those look awesome -- and your strawberry cream cake is incredible too!!!
Thank you veggiegirl.
Katy - the strawberry cream cake is SO good, you should try it. It's easy to make too.
The cookbook is Colour Cookbook by Allegra McEvedy.
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