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72 servings


0 hours 15 mins


0 hours 25 mins


0 hours 40 mins


1 Cup Butter, room temperature

1 Cup Sugar

1 Tsp. Maple Syrup

2 Cups Flour

1 Tsp. Baking Soda

2 Tbsp. 10x Sugar (confectioners sugar)

More confectioners sugar to sprinkle on the finished cookies


1. Preheat oven to 300 degrees. Spray two baking sheets with cooking spray or line them with a silpat.

2. Cream together butter, sugar and maple syrup. (Mix for at least 5 minutes until the sugar is completely incorporated into the butter).  Meanwhile in a separate bowl, whisk together the flour, baking soda and two tablespoons of confectioner’s sugar until completely mixed.  Gradually add this mixture to the creamed butter and sugar until incorporated and a soft dough ball starts to form.  I roll this dough into a ball and divide into 8 portions.  You can’t really roll this dough so gently shape each portion into a 9 inch snake like rope. Place 3” apart on greased baking sheets.  (Note:  these “ropes” will spread out when baking, so leave room)

3. Bake at 300 degrees for 25 minutes or until lightly browned. As soon as they come out of the oven, cut each flat cookie into nine 1” slices right away.  They will harden quickly so cut immediately. Cool.  Sprinkle them with confectioners sugar and serve.

NOTE:  This recipe has been a secret for over 30 years. A gentleman named Stuart in Lancaster, PA shared it with an innkeeper at the Churchtown Inn who shared it with me. This is one incredible butter cookie. The maple syrup and 10x sugar are the difference. Really creaming the butter and sugar until smooth makes a fabulous cookie.

I will often freeze the individual logs until I’m ready to make the cookies.  It’s a great way to practice restraint!  Otherwise, I’d eat these by the dozen.  Put them in a zip lock bag.  The wrapped dough will last several months in the freezer.

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