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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!