Autumn Maple Sugar Cookies Food

MAPLE LEAF COOKIES

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 SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.

AUTUMN MAPLE LEAF COOKIES

Steps:

• Cream butter and sugar together.
• Add 1/2 cup of maple syrup and egg yolk, mix well.
• Sift in flour and salt, combine well.
• Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
• Heat oven to 350 degrees.
• Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
• Place on baking sheet (ungreased is fine).
• Bake apx 12 minutes.
• Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
• To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

AUTUMN MAPLE CUTOUT COOKIES

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.

AUTUMN MAPLE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream sugars and butter together.
• Add egg and vanilla and maple extracts and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, and spices. Gradually add to butter and sugar mixture.
• Drop into small balls onto a nonstick cookie sheet. Decorate with sanding sugar or festive sprinkles.
• Bake for 10-14 minutes.

GLUTEN-FREE MAPLE SUGAR COOKIES

Steps:

• Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
• Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
• Frost and enjoy!

MAPLE SUGAR COOKIES

Steps:

• Sift first three ingredients together.
• Cream butter and sugar together; add eggs, lemon extract and milk.
• Add flour mixture and blend well.
• Refrigerate about 1/2 hour.
• Preheat oven to 350F and lightly grease cookie sheets.
• Roll dough 1/4" thick and dust with maple sugar; cut into attractive shapes with cookie cutters, place on prepared cookie sheets and bake about 15 minutes.