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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Perfect for Fall. Cookies to make between Halloween and Thanksgiving. I use my Maple Leaf cookie cutters, and even make a few with my Oak Leaf cutter. I believe the secret to this recipe is to use pure maple syrup. I count chilling time in with the prep time. Ingredients:
3 cups flour (all-purpose, sifted) |
1/4 teaspoon salt |
1 cup butter (2 sticks, softened) |
1/2 cup sugar (granulated) |
1/2 cup brown sugar (dark, well packed) |
1 large egg yolk |
1 cup maple syrup (pure grade a) |
1/2 cup sugar (sanding, large crystals) |
Directions:
1. Measure 3 cups of sifted flour and salt into sifter.
2. 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.).
3. Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
4. Reduce speed and add egg yolk until well blended.
5. Add 1/2 cup maple syrup and mix until blended.
6. Remove beaters and now use a wooden spoon.
7. Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
8. Divide dough into thirds and make each 1/3 into a flat disc.
9. Place on sheets of floured wax paper, with well floured hands.
10. Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
11. 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).
12. Preheat oven to 325°.
13. Line cookie sheets with foil and spray lightly with vegetable cooking spray.
14. Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
15. 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.).
16. Place in tin or serving plate when cool.
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