Return to Content

Maple Meltaways

by

Yield: 5 dozen

From the Inn at Ellis River, Jackson, NH.

Ingredients:

  • 1-1/2 cups unsalted butter
  • 1-1/3 cups granulated sugar
  • 1/4 cup Grade B (dark) maple syrup
  • 1 teaspoon Boyajian natural maple flavor
  • 2 eggs
  • 1/2 teaspoon salt
  • 5 cups cake flour
  • 8 ounces milk chocolate toffee bits

Instructions:

Cream together butter and sugar. Add maple syrup and maple flavoring and beat until fluffy. Add eggs one at a time, beating after each addition. Sift together salt and cake flour and add to cookie mixture. When blended, stir in milk chocolate toffee chips. Divide dough into 4 pieces and shape each piece into a roll. Wrap each roll in plastic wrap and refrigerate at least six hours. Preheat oven to 350 degrees F. Cut dough rolls into 1/4-inch slices and place on cookie sheets lined with parchment paper. Bake 10-12 minutes or until they just begin to turn golden brown.
Updated Monday, December 1st, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order