Ingredients for Lincoln Logs
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ teaspoon salt
- 1 large egg
- Maple Flavoring
- 3 cups all-purpose flour, plus more for dusting
- Frosting
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How to Make Lincoln Logs
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ teaspoon salt in a large bowl for 30 seconds until light and fluffy.
- Beat in 1 large egg and 2 tablespoons pure maple extract until well combined.
- Gradually add 3 cups all-purpose flour, beating with an electric mixer until the dough just comes together.
- Stir in any remaining flour with a wooden spoon until a soft dough forms.
- Cover the dough and chill for at least 1 hour, or until firm enough to handle.
- Divide the chilled dough into 8 equal portions.
- On a lightly floured surface, roll each portion into a ½-inch thick rope.
- Cut each rope into 3-inch logs.
- Place logs onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Transfer cookies to a wire rack to cool completely.
- Once cool, frost the tops with maple frosting (see separate recipe) and drag a fork tines through the frosting to create a bark-like texture.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
9g
Carbs
2g
