I was curious about this recipe for Swedish Farmer Cookies, which was a Grand Prize winner in a Taste of Home magazine contest. Along with the usual butter, sugar and flour, it contained one teaspoon of maple syrup. What could one teaspoon of maple syrup do to a cookie? I got a real surprise when I made up the recipe and tasted one: first, they are wonderfully buttery and crispy. As for the maple syrup, it adds an elusive carmel-y, toasty flavor that is fabulous. It really isn’t easy to eat just one of these. Meanwhile, I found out that most recipes for Swedish Farmer Cookies contain molasses, not maple syrup. I will stick with this recipe, though. These cookies are really good and are perfect with summer berries and cherries.
Swedish Farmer Cookies
Cream the butter and sugar thoroughly; add syrup and mix well. Combine the flour and baking soda and gradually add to the creamed mixture. Stir, and then knead briefly with your hands to bring it together. Divide the dough into two halves, and roll each portion to a 9-inch log. Place three inches apart on an ungreased baking sheet. Bake at 300 degrees for 25 minutes, or until lightly browned. Cut into 1-inch strips while still warm. When they have cooled, dust them with powdered sugar.
Baking notes: You can double this recipe. If so, use two baking sheets, as the logs will spread out as they bake.
Daylilies are looking nice right now . . .They seem to be generating their own light source!
Lilies are looking good, too . . .
A monarch fluttered through the garden the other day and landed on the leaf of Solomon’s seal.
And, of course, bird friends fly through . . .
A curious grackle . . .
. . . and a magnificent gold finch in his summer coat.
. . . I miss Grumpy 2, and hope he’s doing ok! Namaste. Fran