Celebrate the long weekend with these maple leaf cookies loaded with all things maple! The batter uses real maple syrup and maple extract, while the filling is pure maple butter (also known as maple cream). If you don’t have maple butter, you can thicken some maple syrup with powdered sugar, which will do the trick!
ingredients
directions
This recipe has a 2 hour chilling time.
Line two baking sheets with parchment paper.
Cream together butter and brown sugar until fluffy. Add maple syrup, egg and extracts. Beat until combined.
Sift in flour, baking powder and salt. Beat until the dough comes together. Shape into a disc, cover in plastic wrap and refrigerate until firm
Roll out chilled dough on a floured surface to ⅓” thick. Cut into maple leaves using a cookie cutter and transfer to prepared baking sheets.
Bake at 375°F for 8 to 10 minutes, until the edges just begin to golden. Let cool completely.
Spread maple butter on the flat side of one cookie and sandwich together with a second cookie. Repeat with the remaining cookies.
