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Maple Leaf Cookies

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With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Source: Martha Stewart Living, November 2008
Yield

Ingredients

Directions

Cook's Notes

Be sure to use pure maple syrup, not a lesser imitation.

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Reviews

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How would you rate this recipe?
97
  • Freedom Tea
    22 JUN, 2015
    Can you freeze these cookies after baking?
    Reply
  • marcitarts
    15 NOV, 2013
    Seriously, do NOT use room temp butter??? ...nervous, so please advise if you know
    Reply
  • uujerri
    15 OCT, 2013
    I used Grade B too mrmnms, but I wonder why the recipe specifies Grade A? I'm sure both are fine, but I agree with you that the Grade B is superior.
    Reply
  • jh8025
    23 DEC, 2012
    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
    Reply
  • jh8025
    23 DEC, 2012
    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
    Reply
  • singforadonai
    9 APR, 2012
    With March and April being Maple season I decided to try a new maple cookie recipe. Though we live in Florida, I am a pure Vermont girl and these cookies are fantastic! Great maple taste and crunch!
    Reply
  • tiffm422
    23 NOV, 2011
    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.
    Reply
  • uujerri
    18 NOV, 2011
    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.
    Reply
  • perskine56
    15 NOV, 2011
    This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.
    Reply
  • granny-panny
    13 NOV, 2011
    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!!
    Reply

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