LEAF COOKIES
Fall into favor with guests and family when you serve these melt-in-your-mouth sugar cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Stir together sugar, butter and shortening in large bowl. Stir in vanilla and eggs. Stir in flour, baking soda and salt.
- Divide dough into 3 equal parts. Stir 8 drops yellow food color into 1 part dough to make yellow dough. Stir 8 drops yellow and 3 drops red food color into another part dough to make orange dough. Stir 10 drops red, 8 drops green and 3 drops yellow food color into remaining dough to make brown dough.
- Drop small portions of each of the 3 colors of dough close together in random pattern onto lightly floured cloth-covered surface. Roll doughs together into marbled pattern to 1/8-inch thickness. Cut with 2 1/2- to 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
- Bake 6 to 7 minutes or until no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg
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 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 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 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
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