Maple Leaf Sandwich Cookies Food

MAPLE LEAF SANDWICH COOKIES

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 SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. , Bake at 325° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl. beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

MAPLE LEAF COOKIES

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.

MAPLE LEAF COOKIES

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.

MAPLE CREAM SANDWICH COOKIES

Steps:

• Cookies:In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.
• Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.
• Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.
• Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
• Filling:In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners' sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.