Unexpected (Oh!), But Delicious Way To Use Syrup - Cinnamon Maple Ring cookies #recipe #sponsored

Recently Epicurious named Mrs. Butterworth’s the best overall pancake syrup, with Log Cabin coming in as the second runner up. This confirms what we have always known - that these syrups are delicious!

Do you have creative and delicious ways you and your family use these syrups?  The sky’s the limit in creativity: dipping sauce for bacon or sausage, Mrs. Butterworth’s syrup on your toast or biscuit, syrup substituted in your favorite recipes? Or perhaps you are like Walter Cunningham in “To Kill a Mockingbird” and like syrup on everything?
 
My husband loves to drizzle syrup over his corn bread when we have chilli and corn bread!  My son loves to dip all his breakfast food in the syrup... bacon, sausage, pancakes, etc.    Nothing is off limits!  You can make baked beans with the syrup!  It adds the perfect sweetness.

School starts tomorrow and I had the day off to spend with the kids, what a better way then to spend it then making cookies!  Not only did they get a nice treat today, but they can have a surprise in their lunches tomorrow too!   I baked Cinnamon Maple ring cookies using pancake syrup!

Cookies:
2 cup all purpose flour
1/4 cup sugar
2 sticks (1 cup) butter, chilled &sliced into 8 pieces
1/4 cup Mrs. Butterworth or Log Cabin syrup, chilled
2 tablespoon ice water, or as needed

Filling:
1/4 cup sugar
4 teaspoon ground cinnamon

Topping:
1/4 cup Mrs. Butterworth or Log Cabin syrup


Maple Icing (if desired):
I don't measure, just taste test!
Mrs. Butterworth or Log Cabin syrup
water
Confectioners Sugar

Cookies:  Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms small, pea sized pellets. Add chilled maple syrup and 2 tablespoons of water, and mix on low speed until dough can be formed into a ball, do not over-mix or the dough will be tough! Separate dough into 2 balls and flatten into disks. Wrap dough tightly in plastic wrap or place in plastic bags. Refrigerate for 2 hours or until firm.

Filling: Combine the sugar and cinnamon in a small bowl.

Preheat oven to 325 degrees.

Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.

Using a sharp thin knife, cut 1/4 inch slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with 1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface.

If desired, shake a spoon with maple glaze back and forth over the top of each cookie.  Makes 3-4 dozen!

I received free product coupon and $15 gc for baking supplies above for free to facilitate this post. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.  Full Disclosure Policy