Maple Leaf Sugar Cookies

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box

This recipe makes 36 servings

Nutritional Info
Per cookie: about	-
cal	117117 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	19 g19g carb
fibre	00 fibre
chol	16 mg16mg chol
sodium	46 mg46mg sodium
% RDI:	-
iron	33 iron
vit A	44 vit A
folate	55 folate

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Complete your Canada Day celebration with the addition of these red-and-white maple leaf cookies.

Ingredients

3/4 cup butter, softened

1 cup (250 mL) granulated_sugar

1 egg

1 tsp (5 mL) vanilla

2-1/2 cups (625 mL) all-purpose_flour

1/2 tsp (2 mL) baking_powder

Pinch salt

Icing:

2 tbsp (25 mL) meringue_powder

1/4 cup (50 mL) water

2-1/3 cups (575 mL) icing_sugar

Red paste food colouring

Preparation

In large bowl, beat butter until light and fluffy; beat in sugar. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Between waxed paper or on floured surface, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness. With 3-inch (8 cm) maple leaf cookie cutter, cut out shapes, rerolling scraps. With spatula, place cookies, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.

Bake in centre of 375°F (190°C) oven until light golden on bottoms and edges. Let cool on pans on racks for 1 minute. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Icing: In bowl, beat meringue powder with water. Beat in icing sugar in 3 additions until stiff, about 4 minutes. Divide into 2 batches; tint 1 batch red with food colouring. Divide each batch into 2 batches. Thin 1 batch of red and 1 batch of white with 2 tsp to 1 tbsp (10 to 15 mL) water to make spreadable consistency; cover remaining thick batches with damp towel and set aside. Spread half of the cookies with thinned white icing and half with red. Let dry, about 30 minutes.

Spoon reserved white icing into piping bag fitted with small (No. 3) plain tip. Pipe neatly around edges of red cookies. Pipe word Canada in centre of each. Repeat with reserved red icing and white cookies. Let dry, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Source : Canadian Living Magazine: July 2003