LEAF SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 sugar cookies
Number Of Ingredients 7
Steps:
- Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch leaf cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake, switching the pans halfway through, until the cookies are slightly puffed and just slightly golden on the edge, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before decorating.
MAPLE LEAF SUGAR COOKIES
Perfect for Fall. Cookies to make between Halloween and Thanksgiving. I use my Maple Leaf cookie cutters, and even make a few with my Oak Leaf cutter. I believe the secret to this recipe is to use pure maple syrup. I count chilling time in with the prep time.
Provided by Sweetiebarbara
Categories Dessert
Time 2h30m
Yield 96 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Measure 3 cups of sifted flour and salt into sifter.
- Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.).
- Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
- Reduce speed and add egg yolk until well blended.
- Add 1/2 cup maple syrup and mix until blended.
- Remove beaters and now use a wooden spoon.
- Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
- Divide dough into thirds and make each 1/3 into a flat disc.
- Place on sheets of floured wax paper, with well floured hands.
- Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
- Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies).
- Preheat oven to 325°.
- Line cookie sheets with foil and spray lightly with vegetable cooking spray.
- Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
- Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup) and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.).
- Place in tin or serving plate when cool.
Nutrition Facts : Calories 141, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 54.9, Carbohydrate 22.5, Fiber 0.3, Sugar 13.8, Protein 1.2
MAPLE LEAF COOKIES
These are great to bake in the fall, but they are delicious anytime. I use a maple leaf cutter. Prep time includes 2 hours chill time.
Provided by grandma2969
Categories Dessert
Time 2h18m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature.
- Add milk.
- In a separate bowl, combine dry ingredients.
- Add cooled syrup mix; mix well to combine.
- Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
- Roll on lightly floured surface to 1/4-inch thickness.
- Cut with maple leaf cutters.
- Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.).
- Immediately remove cookies to wire rack.
- Combine glaze ingredients well; brush cookies with glaze immediately.
- Cool completely.
Nutrition Facts : Calories 1314.8, Fat 54.8, SaturatedFat 34.1, Cholesterol 142.7, Sodium 573.2, Carbohydrate 194.2, Fiber 3.4, Sugar 92.8, Protein 14.2
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.
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HOMEMADE MAPLE LEAF COOKIES - FOOD NOUVEAU
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4.8/5 (9)Category Dessert, DessertsCuisine Canadian, French CanadianTotal Time 1 hr 10 mins
- In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter with the granulated maple sugar until the mixture is light and fluffy, about 2 minutes. Add the maple syrup and beat until the mixture is creamy.
- In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beatthe maple butter with the softened butter until fully incorporated and smooth.Add the powdered sugar and whisk on low speed until the sugar is mixed in, thenincrease the speed to medium-high. Beat until the maple butter frosting islight and fluffy, about 3 minutes. Transfer the frosting to an airtightcontainer and keep it at room temperature until you’re ready to assemble thecookies.
- Spread agenerous layer of cream filling on one cookie, then cover with a second cookie.Repeat to assemble all cookies. Eat any remaining maple butter filling by thespoonful!
BEST LEAF COOKIE RECIPE - HOW TO MAKE LEAF COOKIES
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- Dye each piece of dough a different color with the food dye, until you are satisfied with the colors.
- In a large bowl combine all doughs. Onto a lightly floured surface using a rolling pin, roll out dough to about 1/2” thick and cut leaves out with cookie cutters.
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