Wednesday, May 10, 2017

Maple Leaf Cookies

These cookies are actually super good. They keep well and travel well. They have a subtle sweet maple flavor and a buttery flavor. They aren't difficult to make, but to get them shaped nicely, first you must track down a maple leaf cookie cutter (easier said than done), then chill them as instructed. Of course, you could forgo the maple leaf shape and cut circles or rectangles. I'll bet you can even skip the rolling and cutting all together and simply roll the dough into balls to get the same flavor with less work.

Maple Leaf Cookies
1 cup unsalted butter, softened
1/2 cup granulated (white) sugar
1/2 cup packed light brown sugar
1 egg yolk
1/2 cup maple syrup, plus extra for brushing
3 cups all-purpose (plain) flour
sprinkles, as desired

Cream the butter well, then beat in the sugars until light and fluffy. Blend in egg, then syrup. Gradually stir in the flour.
Wrap dough well and chill overnight.

Allow dough to come to room temperature, then roll on lightly floured surface to 1/8-inch thickness. Then freeze the sheets of dough for at least 15 minutes until firm.

Preheat oven to 350°F. Line baking sheets with parchment paper. Use a 2-1/2-inch maple leaf-shaped cookie cutter to cut out dough. Carefully transfer to prepared baking sheets. There is no need to space these cookies far apart. 
Gently brush each cookie with maple syrup. Then sprinkle with sprinkles as desired.
Bake about 10 or until edges are lightly browned but centers are still slightly soft. Allow to stand on baking sheets for a minute before transferring to cool completely. 

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