Three forms of maple add just the right amount of sweetness to these simple cookies. Maple sugar is available in the baking aisles of large grocery stores or in gourmet food shops. Use leftover maple sugar to flavour coffee and oatmeal or in place of white sugar in selected dessert recipes.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
- Credits : Canadian Living Magazine
Ingredients
Cookies:
Filling:
Method
Cookies: In bowl, beat butter with sugar until fluffy; beat in egg, vanilla and maple extract. In separate bowl, whisk together oat flour, tapioca starch, sorghum flour, almonds, baking powder, baking soda, xanthan gum and salt; stir into butter mixture just until combined. Cover and refrigerate until firm, about 40 minutes.
Roll by 2 tsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350?F (180 ?C) oven until golden, about 10 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up 5 days or freeze for up to 1 month.)
Filling: While cookies are cooling, in small bowl, beat together butter, icing sugar and salt. Beat in maple syrup and maple extract.
Spoon about 1 tbsp of the icing onto bottom of each of half of the cookies; sandwich with remaining cookies, flat sides down, pressing to push filling to edges. Roll edges of cookies in maple sugar. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 10 minutes before serving.)
Makes 22 sandwich cookies.
Nutritional facts per sandwich cookie: about
- Fibre 1 g
- Sodium 126 mg
- Sugars 17 g
- Protein 1 g
- Calories 173.0
- Total fat 8 g
- Potassium 45 mg
- Cholesterol 27 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 6.0
