This and that: maple leaf creme cookies
Showing posts with label maple leaf creme cookies. Show all posts
Showing posts with label maple leaf creme cookies. Show all posts

Wednesday, November 21, 2012

Maple Leaf Creme Cookies

A while back I had found some Dare Maple Leaf Creme Cookies in the local store
They brought memories of my childhood.
As I was eating them, my mind went to making my own.

First I had to find a recipes... so onto the web to search.
I found a recipe from Food shed that looked good as they said that they were imported to New England,
 I knew that the author knew how they tasted...
Great a recipe, now onto finding maple leaf cookie cutters...
I searched high and low in our area but couldn't find any, found every other kind of leaf but not maple leaf.
So I ended up making flower cookies instead of maple leaf...

Maple Leaf Cream Cookies
adapted from  Food Shed
3 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1 1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup maple syrup
1 egg
2 tsp vanilla

In bowl mix flour, salt, baking powder and nutmeg.  Set aside.  In separate bowl mix butter and brown sugar until fluffy, scraping sides down.  Mix in maple syrup, once mixed well add egg and vanilla and continue to mix, scraping sides.  Mix in dry ingredients on low until everything just comes together.  Form into a ball and chill in fridge for at least 2 hours or over night.
 Once chilled, preheat oven to 375 degrees.  Roll out dough to 1/4 inch thick and using cookie cutter, cut out shapes.  Place parchment paper or liner on cookie sheet and place cut out cookies on the cookie sheet, 1 inch apart.  Bake in 375 degree oven for 7-9 minutes, or until golden brown colour.  Cool on cookie sheet for 5 minutes and then transfer to cooling rack.  Once cooled arrange cookies according to size and frost the bottom cookie, lying the other cookie on top.

2 tbsp butter
2 tbsp maple syrup
2 cups icing (powdered) sugar
1/4 cup milk

Whip butter until soft, add about 1/2 cup icing sugar and continue to whip.  Add maple syrup and milk.  Add icing sugar until the frosting becomes stiff but spreadable.  You may have to add more icing sugar or milk to make it spreadable without being watery.