Route 66 Maple Sugar Cookies
Prep time: 1 hour 20 minutes. Cook time: 12 minutes. Makes 7 dozen cookies.
Funk’s Grove is a historic center for the production of maple syrup along Route 66 in Illinois.
Note: The prep time includes the 1-hour chill time for the dough. The cook time is per batch.
Ingredients:
1 cup margarine
1 cup granulated sugar
1/2 cup powdered sugar
3/4 cup corn oil
1/2 cup maple syrup
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
4 cups flour
Instructions:
Cream margarine and sugars together, add corn oil, maple syrup and eggs and cream well. Sift together the soda, cream of tartar, salt and flour. Knead dry ingredients into creamed mixture to form dough. Chill dough for 1 hour.
Drop dough by teaspoonsful on cookie sheet and press with glass dipped in sugar to flatten. Bake in preheated 350-degree oven for 12 minutes or until browned.
Per cookie: 77 cal.; 1 g pro.; 9 carb.; 4 g fat (1 sat.; 1 monounsat.; 2 polyunsat.); 5 mg chol.; 56 mg sod.; 0 g fiber; 50 percent calories from fat.
Source: Funk’s Grove recipe from “The Route 66 Cookbook: Comfort Food from the Mother Road” (Council Oaks Books), 2000.