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Adapted from Sweet Peas Kitchen. I appreciate a good cookie with my afternoon tea, especially if it is not chocolate based or decorated. I rolled the dough with a rolling pin on a lightly floured surface and cut the cookies out with a 2-1/2 inch cookie cutter.  The texture of course was different but the flavour remained the same. A further variation was my choice of toppings; toasted almonds and white chocolate chips. But white chocolate chips apparently do not count. I cut it down to half a recipe; yes it is possible to divide an egg. I am not exactly sure what purpose bread flour serves in a cookie recipe, but since I had bread flour, I used it.

When she arrived, the darling child said the house smelled like freshly baked cookies. She took one look at the cookies, poured herself a glass of milk and promptly melted a handful of pure chocolate chips in the microwave. She dipped two cookies into the chocolate and ate them. I shouldn’t have tried.

Who is old enough to remember this one?

Brown Sugar Maple Cookies

1 cup bread flour
1 cup white flour
2 tsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 egg
2 tsp pure vanilla extract
1-1/2 tsp maple extract

  • In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt.
  • In a large bowl, cream the butter and brown sugar until light and fluffy.
  • Scrape down the sides of the bowl and the egg, vanilla and maple extracts and beat until well combined.
  • Add the flour mixture until just incorporated.
  • Roll the dough into a disk, cover with plastic wrap and refrigerate for at least 2 hours.
  • Heat the oven to 350F.  
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the cookie dough and cut with a 2-1/2 inch cookie cutter and transfer to the prepared pan.
  • Press almonds and white chocolate chips into the cookies.
  • Bake the cookies in the preheated oven for 10 to 12 minutes until lightly golden brown around the edges.
  • Remove from the oven and let the cookies solidify for 5 minutes.
  • Transfer the cookies to a wire rack to cool completely.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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