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A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.

Martha Bakes, Episode 903


Credit: Mike Krautter

Recipe Summary test

Makes about 20




Instructions Checklist
  • Cookies:

    In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.

  • Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.

  • Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.

  • Filling:

    In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners' sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

Cook's Notes

When cutting out cookies, cut out half of the cookies, then flip cutter over and cut out remaining cookies to get identical leaves for making sandwiches.