Maple Brown Sugar Snickerdoodles

We call Shiloh Snickerdoodle. I am not sure why, we just always have.  Erin is Bo, Chris is Bubba, Matt is Huck (or Thoreau), Ethan is E, Shiloh is Snickerdoodle, Sean is Bud, Nick is Buddy or Big Guy, and Kyrie is Buggie-boo.  In some cases the nicknames are longer than the names.

I am not sure why I filled your brain with that bit of trivia other than I always smile when I see the word snickerdoodle.

Are you ready for autumn?  Does it amaze anyone else that maple is associated with autumn, when in actuality it is a spring flavor? But…associated with autumn it is…and these cookies are …well …really, really good. Really.

The house smells wonderful as these bake.  Try them with a cup of Starbucks Colombia Nariño Supremo.  It has an almost walnut flavor that goes really well with the maple in these.

The more intense the syrup the more intense the maple flavor will be…If you can get a grade B syrup go with that.  Happy Fall, y’all.

Maple Snickerdoodles

2 cups flour

1 1/2  teaspoons bakingpowder

1/4 teaspoon baking soda

1 1/2 teaspoons korinje cinnamon

1/4 cup unsalted butter

1/4 cup shortening

1 cup sugar

3 tablespoons real maple syrup

1 egg

1/2 cup brown sugar

1 tablespoon maple syrup

2 tablespoonfuls of Korinje cinnamon

Preheat the oven to 350 degrees.  Stir together the dry ingredients and set aside.  Sitr together the 2 tablespoons cinnamon, 1 tablespoon syrup and 1/2 cup brown sugar and set aside.

Cream the butter and shortening.  Add the sugar and the remaining syrup and beat until light and fluffy.  Add the egg and beat well.  Stir in the dry ingredients.

Roll into balls the size of a walnut and roll the balls in the brown sugar, maple, cinnaon mixture.  Place on a silpat lined baking sheet.  Bake for 8 to 10 minutes.  Cookies hsould be slightly underdone when you take them out.  You can flatten the dough with a glass bottom dipped in the sugar mixture if you like, or just let them flatten out on their own.

About 3 1/2 dozen.