Maple Leaf 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.)

CANADIAN MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease several cookie sheets.
• In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
• Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
• Shape into 1 inch balls and roll in sugar.
• Place balls on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes; remove and let cool on a wire rack.

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 LEAF SUGAR COOKIES

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.

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!

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.