AUTUMN MAPLE CUTOUT COOKIES
A Cooking Light Recipe Contest Category Finalist in Desserts. By Tracy Schuhmacher (March 2007). Allow time for the dough to chill.
Provided by Vino Girl
Categories Dessert
Time 59m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small saucepan over low heat.
- Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
- Transfer butter mixture to a small bowl, scraping pan to include milk solids.
- Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
- Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
- Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
- Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
- Add flour mixture to butter mixture; beat on low speed until blended.
- Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
- Preheat oven to 350°.
- Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
- Place remaining 1 egg white in another small bowl; stir with a whisk.
- Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
- Place cookies, on a baking sheet coated with cooking spray.
- Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
- Bake for 12 minutes or until pale brown.
- Remove cookies from pan; cool completely on wire racks.
- Repeat procedure with remaining dough, egg white, and walnut mixture.
CHEWY MAPLE COOKIES
This is a soft chewy cookie with a delicious maple flavor.
Provided by Debbie Rowe
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
- Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375 degrees F (190 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 28.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 138.8 mg, Sugar 18.6 g
MAPLE MARBLED LEAF COOKIES
Wherever you serve them, people are likely to fall for these cookies, and it's no wonder why: They're absolutely autumnal all the way through. The cookie dough gets a jump start from Betty's perfect sugar cookie mix before buttery maple extract and warm cinnamon are added. Cutting cookies into leaf shapes is fun and easy-use any shape you like, or make an assortment!-and the final step is to add a little fall color. Dipping cookies in a bowl of marbled red, orange and yellow frosting is not only easy-all you need is a container of Betty Crocker™ Rich & Creamy vanilla frosting and some food color-but it also leaves each cookie with a unique pattern and smooth bakery-style frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 22
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
- Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 22 g, TransFat 0 g
MAPLE LEAF COOKIES
With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 8 dozen
Number Of Ingredients 9
Steps:
- Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
- Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
- Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)
MAPLE LEAF SANDWICH COOKIES
Make and share this Maple Leaf Sandwich Cookies recipe from Food.com.
Provided by Burgundy Damsel
Categories Dessert
Time 38m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 12
Steps:
- Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
- Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
- Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
- Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.
MAPLE LEAF BUTTER COOKIES
Categories Cookies Mixer Dairy Dessert Bake Thanksgiving Kid-Friendly Fall Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 6
Steps:
- In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
- Preheat oven to 350°F.
- Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
- Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.
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- Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
- Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
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