Ingredients
- 225g unsalted butter, softened
- 120ml Quebec maple syrup
- 1 egg yolk
- 1 tsp vanilla extract
- 300g all-purpose flour
- 1/4 tsp salt
Method
- Cream butter and maple syrup until light and fluffy.
- Beat in egg yolk and vanilla extract.
- Gradually mix in flour and salt until a smooth dough forms.
- Load dough into a cookie press and extrude shapes onto ungreased baking sheets.
- Bake at 180°C (350°F) for 10-12 minutes until edges are barely golden.
Conversion and rationale
Original sweetener (classic version): 130g powdered sugar
Conversion used: Replaced powdered sugar with 120ml maple syrup. Increased flour by 25g to maintain cookie press dough consistency.
Why Quebec maple syrup: Using maple syrup gives these delicate Scandinavian cookies a beautiful warm hue and an authentic Quebec terroir twist on a classic holiday staple.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →