This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn. The original is just the list of ingredients leaving plenty of room for you to add your own personality.
- 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
- 2 oeufs (2 eggs)
- 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
- 1 tasse de cassonade (1 cup brown sugar)
- 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
- 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
- Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)
~What to do~
- Beat butter to add air.
- Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.
- Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.
- Cover in wax paper and place in the refrigerator for 2-4 hours (until set). It can sit overnight if needed.
- When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.
- Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).
- Bake for 7-10 minutes (until light gold).
- Let cool and eat.
~Spice it up~
Like in the picture, you can also add your favorite decorations. Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.