- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Maple Cookies:
Maple Icing:
Method
Maple Cookies Preheat oven to 350°F; line two large baking sheets with parchment paper.
In bowl, whisk together flour, baking powder and salt. Set aside.
In separate bowl, using electric mixer on high speed, cream butter with sugar and maple sugar until light and fluffy, about 1 minute. Beat in eggs, one at a time, until combined. Reduce speed to medium and beat in reserved flour mixture just until combined.
On floured work surface, divide dough in half and wrap one half in plastic wrap; set aside. Roll out dough to slightly more than 1/8-inch thickness. Using maple leaf-shaped cookie cutter, cut out shapes and place them 1 1/2 inch apart on prepared baking sheets. Bake on upper and middle racks of oven, switching baking sheets halfway through baking time, until edges of cookies are slightly brown, 7 to 10 minutes (depending on size). Let cool on baking sheet for 5 to 10 minutes, then transfer cookies directly to wire rack; let cool completely, about 30 minutes. Repeat steps with reserved dough. You should have 36 to 48 cookies in total, depending on the size of the cookie cutter.
Maple Icing In large bowl, using electric mixer on high speed, cream butter until smooth. Reduce speed to low; beat in icing sugar, 1 cup at a time, beating well after each addition. Beat in maple syrup and vanilla on medium speed for 1 minute. Using offset palette knife or pastry bag without tip, spread icing on half of the cooled Maple Cookies, and top each with remaining cookies. (Make-ahead: Can be stored in airtight container at room temperature for up to 4 days or frozen for up to 3 months.)
Nutritional facts PER EACH OF 24 COOKIES about:
- Calories 215
- Total fat 12 g
- Saturated fat 7 g
- Cholesterol 45 mg
- Sodium 145 mg
- Total carbohydrate 25 g
- Fibre 0 g
- Sugars 15 g
- Protein 2 g
- Iron 0.8 mg
