My Most Requested Recipe

'Tis the season for get-togethers and gifts. Need to bring something more interesting than a poinsettia or a bottle of wine? Here's a ridiculously delicious cookie. Don't tell people what the flavor is; it's fun to hear them guess.

I adapted it from a Nigella Lawson recipe. The addition of whole-wheat flour ups the wholesome-rustic factor without compromising texture. Don't substitute regular flour for the self-rising; the cookie will be a stodgy flop (I know from experience). If all you have is dark brown sugar, mix it half-and-half with white sugar. And do I need to tell you that maple syrup is not a suitable substitute for maple extract? And that margarine is never a suitable substitute for butter?

Maple Shortbread

2 sticks (1/2 lb) unsalted butter
1/2 cup light brown sugar
1 teaspoon maple extract
1 1/2 cups self-rising flour
1/2 cup whole-wheat flour

Preheat the oven to 325 F. Cream the softened butter and sugar until there are no sugar lumps. Blend in the maple extract. Add the flours a bit at a time until you have a stiff dough. Roll into walnut-sized balls and flatten a bit with your hands. Dredge in white sugar to give them a nice sandy texture. Bake for 15 minutes on 2 cookie sheets lined with parchment paper. Makes 30-40, just enough to pack into one of those holiday tins and bring to a friend's house.

People go nuts for these, which just goes to show you that the basic human diet is butter, flour, and sugar. That's why I've made these cookies so healthy: No trans fats! Whole-wheat flour! If that isn't healthy enough for you, take a multivitamin.

Enjoy the holidays!