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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Butter, (no substitutes)
- 1/2 c. Packed brown sugar
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1 x Egg
- 3 Tbsp. Pure maple syrup or possibly maple-flavor syrup
- 1/2 tsp Vanilla
- 1 3/4 c. All-purpose flour Orange paste food coloring Red paste food coloring
Direcciones
- 1. BEAT butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add in brown sugar, baking pwdr, and salt; beat until comhined. Beat in egg, maple syrup, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
- 2. DlVlDE dough into thirds. Leave one portion plain. Knead orange paste food coloring into another portion. Knead red paste food coloring into remaining portion. Refrigeratedough for 1 hour or possibly until easy to handle.
- 3. ROLL about a third of each color dough into I0-inch ropes on a lightly floured surface. Twist ropes together; mix in crosswise and flatten slightly. Roll 1/8 inch thick (keep remaining dough refrigerated). Cut with leaf-shape cookie cutters . Place cutouts 1 inch apart on greased cookie sheets. Score veins with a table knife or possibly skewer. Gently gather and reroll scraps. Repeat with remaining dough.
- 4. BAKE in a 375 degree oven 7 to 9 min or possibly until edges begin to brown.
- Cold on wire racks.
- NOTES : Be sure to use paste food coloring. Liquid coloring softens the dough so it's hard to handle and cutouts lose there shape.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 71 | 59% |
| Total Fat 8.05g | 10% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 216mg | 9% |
| Potassium 30mg | 1% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.93g | 8% |
| Protein 0.55g | 1% |
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