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 COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
MAPLE LEAF COOKIES
These tasty cookies are perfect for a Canada Day celebration-and the rest of the year as well, says Lynda Harnish of Pembroke, Ontario. "I make big batches at Christmas time for my family," she relates. "We can't get enough of them."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners' sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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 BUTTER COOKIES
This is an old Gourmet recipe. The actual recipe used a maple leaf cookie cutter, but as you can see from the photo, I only had hearts. Very nice, mellow, maple-ish flavour. While these taste nice unglazed, the additional punch of maple takes it over the top.
Provided by skat5762
Categories Dessert
Time 4h15m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
- Combine salt and flour; fold into butter mixture.
- Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
- Dough may be made 4 days ahead and kept chilled.
- Preheat oven to 350°.
- Divide dough in half; place remainder back in refrigerator.
- Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
- Cut out cookies with floured cutters; reroll any cut any scraps.
- Repeat process with second batch of dough.
- (If using maple leaf cutters, mark cookies decoratively with back of knife.).
- Bake at 350° for 12-15 minutes until golden.
- While cookies are cooling, combine ingredients for glaze.
- When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
- Cookies keep in airtight containers 1 week.
Nutrition Facts : Calories 168.2, Fat 6.4, SaturatedFat 4, Cholesterol 23.3, Sodium 79.7, Carbohydrate 26.6, Fiber 0.3, Sugar 16.4, Protein 1.4
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.
MAPLE LEAF COOKIES
Enjoy a new take on a sandwich cookie with these Maple Leaf Cookies! Sprinkled with a bit of sugar, you'll enjoy delicious maple cream between two maple leaf-shaped cookies. These Maple Leaf Cookies are perfect for any time of year, but especially autumn.
Provided by My Food and Family
Categories Home
Time 2h57m
Yield 34 servings
Number Of Ingredients 10
Steps:
- Beat butter, granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Blend in egg yolk. Add 1/2 cup syrup; mix well. Gradually add flour, mixing well after each addition.
- Divide dough in half. Shape each half into ball; flatten into disk. Wrap individually in plastic wrap. Refrigerate 2 hours.
- Roll out each dough disc on lightly floured parchment sheet to 1/8-inch thickness. Transfer parchment to baking sheet; freeze 15 min. or until dough is firm.
- Heat oven to 350°F. Use 2-1/2-inch maple leaf-shaped cookie cutter to cut dough into 68 cutouts, rerolling scraps as necessary. Place cutouts, 1 inch apart, on parchment-covered baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool 2 min. Remove to wire racks; cool completely.
- Mix cream cheese, maple extract and 1 Tbsp. of the remaining maple syrup in medium bowl until blended. Gradually add powdered sugar, mixing well after each addition.
- Brush remaining maple syrup evenly onto tops of 34 cookies; sprinkle with coarse sugar.
- Spread cream cheese mixture onto bottom sides of remaining cookies, adding about 1 tsp. cream cheese mixture to each cookie. Cover with sugar-topped cookies, top sides up, to make sandwiches; press together gently to secure.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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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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!
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