Maple Leaf Cookies
Maple Leaf Cookies is rated
out of
5 by
2.
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
12
Makes 24 to 30 cookies.
These cookies are inspired by the changing colors of maple leaves in autumn. The dough can be made up to several days ahead. Wrap tightly with plastic wrap and refrigerate until ready to bake.
Ingredients:
- 3/4 cup sugar, plus more for dusting
- 16 Tbs. (2 sticks) unsalted butter, at room
temperature - 1/2 cup pure maple syrup
- 1 tsp. vanilla extract
- 1 egg yolk
- 3 cups all-purpose flour
- 1/4 tsp. salt
Directions:
In a bowl, using an electric mixer, beat together the 3/4 cup sugar and the butter on high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla and egg yolk and beat for 1 minute. Sift together the flour and salt directly onto the butter mixture, then beat on medium speed until combined, about 2 minutes. Shape the dough into a ball, wrap with plastic wrap and refrigerate overnight.
Preheat an oven to 350°F. Butter 2 baking sheets.
Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and, using a rolling pin, roll out 1/8 inch thick. Using a maple leaf–shaped cookie cutter 4 inches across at the widest part, cut out as many cookies as possible. As the cookies are cut, place them 1 inch apart on a prepared baking sheet. Then, using a small paring knife, mark each cutout in a pattern resembling the veins of a maple leaf. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp. sugar.
Place the baking sheets on separate racks in the oven. Bake the cookies until the edges are light golden, 10 to 12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Transfer the cookies to a wire rack and let cool. Store in an airtight container at room temperature for up to 4 days.
Preheat an oven to 350°F. Butter 2 baking sheets.
Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and, using a rolling pin, roll out 1/8 inch thick. Using a maple leaf–shaped cookie cutter 4 inches across at the widest part, cut out as many cookies as possible. As the cookies are cut, place them 1 inch apart on a prepared baking sheet. Then, using a small paring knife, mark each cutout in a pattern resembling the veins of a maple leaf. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp. sugar.
Place the baking sheets on separate racks in the oven. Bake the cookies until the edges are light golden, 10 to 12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Transfer the cookies to a wire rack and let cool. Store in an airtight container at room temperature for up to 4 days.
Makes 24 to 30 cookies.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).
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Rated 5 out of
5
by
Bora from
Amp up the maple with pure maple extract
I added Maple extract by the Boyajian Company from MA and these were a scene stealer - I also used colored coarse sugae in orange and yellow with a touch of red to make them look Fall like - YUM!
Date published: 2018-10-17
Rated 4 out of
5
by
mangopapaya from
Unusual cookie perfect for fall
These have a nice, light maple flavor. Personally, I would have liked the maple flavor to be stronger, but they're still good. They're not too sweet, and baking them reminded me of shortbread. They also filled the house with a wonderful aroma.
I found the 10-12 minute baking time a bit too long. The baked the first batch for 11 minutes; they ended up burnt on the bottom. I found 9 minutes was perfect for the cookie to become lightly browned and crisp.
Overall, very nice. I would make them again.
Date published: 2012-08-20