Maple Leaf Cookies
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Martha Stewart Living, November 2008
- Yield Makes about 8 dozen
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Ingredients
- 3 cups all-purpose flour, plus more for surface
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 3/4 cup maple syrup (preferably grade A)
- Vegetable oil cooking spray
- 1/3 cup sanding sugar
Directions
- Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
- Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
- Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)
Cook's Note
Be sure to use pure maple syrup, not a lesser imitation.
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Not good at all!! WAY too much maple. Unless you love, love, love maple don't bother. My cookies looked just like the picture but taste like sickly sweet maple flour.
This IS a fabulous cookie. Orgazmic. I made them in maple, oak, elm, Canadian Maple and acorn shapes. Also printed in Martha's Holiday mag from 2010, the instructions were a bit more...inclusive. I chilled (not froze) the dough, rolled out, and chilled before baking, so I skipped the first "freeze/chill" step. Fine. Also, made indentations to simulate leaf veins. Nice. Subtle but elegant. Covered empty meringue pwdr containers in Fall paper and ribbon for packaging.
This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.
I love to make these cookies this time of the year. It seems to bring some of the fall indoors.
I work at a Medical Spa and make the goodies that we serve the clients, This is an all time favorite. Sometimes clients just drop by to have a cup of tea and a cookie!!
My sister-in-law made these last weekend. The are amazing! Everyone loved them. Now I have the recipe!!
These cookies take a great deal of time and effort, but they are so good!
Mine turned out so well that I took pictures of them!
(part two) I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
ABSOLUTELY DELICIOUS. These were SO good when warm. I used regular maple syrup (store brand, no less) and they turned out great. I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
Great cookies! I used Grade A syrup and it gave an excellent flavor! This cooky is a little labor intensive, but well worth it!!
Grade B syrup is stronger in maple flavor than grade A, much better for baking with and cheaper.
YUMMMMMMMMMMMMMMMMMMM!!!!
Can't wait to try this recipe out! :):)