These delicious and decorative confections are a tribute to the splendor of fall, but they are good anytime! Made with Grade B maple syrup (which has a more intense taste than Grade A), the cookies are cut into festive leaf shapes, baked, then served plain or covered with a rich maple glaze.
1 c (2 sticks) unsalted butter, room temperature
1 c granulated sugar1 c maple syrup, preferably Grade B, plus more if needed
1 large egg yolk
3 c all purpose flour, plus more for dusting
½ tsp salt
2 c confectioners’ sugar
1. In a large bowl of an electric mixer, cream together butter & granulated sugar. Add ½ c maple syrup & egg yolk; mix until well combined. Sift together flour & salt over mixture, & combine thoroughly. Divide dough in half, wrap in plastic, & chill until firm, about 2 hours.
2. In a medium bowl, whisk together the remaining ½ c maple syrup & confectioners’ sugar until smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic & set aside.
3. Heat oven to 350°. Line four baking sheets with Silpats; set pans aside.
4. Remove half of dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8 inch thickness. Using a 4 to 5 inch leaf shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies ½ inch apart. Chill any trimmings, and roll out again. Repeat process with remaining dough. If desired, use the back of a pairing knife to score veins on leaves.
5. Bake cookies until light golden around edges, about 12 minutes. Transfer baking pans to wire rack for 5 minutes. Using a spatula, remove cookies from pans to a wire rack to cool.
6. Using a small spatula, spread a small amount of the reserved maple syrup mixture onto the cooled cookies, or pipe mixture in desired manner.
Makes about 40 cookies
Bake 12 minutes
Cool 5 minutes
~ I don’t have silpats I just use waxed paper or parchment paper.
No comments:
Post a Comment