Maple Cream Cookies
Cinnamon & Coriander
Cinnamon & Coriander
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  • 12 min
  • 3 minutes In a slow steady stream add the maple syrup, vanilla and egg yolk and beat for about 1 minute Sift together flour and salt directly onto the butter mixture and beat on medium speed until combined, about 2 minutes Shape the dough into a ball or disc and wrap with plastic wrap. Now refrigerate the dough overnight or for at least 6 hours The next day preheat an oven to 350°F and line 2 baking sheets. Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and roll out 1/8 inch thick. Using a maple leaf–shaped cookie cutter cut out as many cookies as possible. As the cookies are cut, place them about 1 inch apart on your prepared baking sheet. If your want, your can mark each cutout in a pattern resembling the veins of a maple leaf using a paring knife. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp sugar. Place the baking sheets on separate racks in the oven. Bake the cookies until the edges are light golden, 10 to 12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Transfer the cookies to a wire rack and let cool. While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth. Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.



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