Maple Leaf Butter Cookies Recipes

Steps:

• 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.)

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
• Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
• Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Cream butter and sugar together.
• Add 1/2 cup of maple syrup and egg yolk, mix well.
• Sift in flour and salt, combine well.
• Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
• Heat oven to 350 degrees.
• Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
• Place on baking sheet (ungreased is fine).
• Bake apx 12 minutes.
• Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
• To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

Steps:

• In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature.
• Add milk.
• In a separate bowl, combine dry ingredients.
• Add cooled syrup mix; mix well to combine.
• Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
• Roll on lightly floured surface to 1/4-inch thickness.
• Cut with maple leaf cutters.
• Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.).
• Immediately remove cookies to wire rack.
• Combine glaze ingredients well; brush cookies with glaze immediately.
• Cool completely.

Steps:

• Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
• Combine salt and flour; fold into butter mixture.
• Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
• Dough may be made 4 days ahead and kept chilled.
• Preheat oven to 350°.
• Divide dough in half; place remainder back in refrigerator.
• Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
• Cut out cookies with floured cutters; reroll any cut any scraps.
• Repeat process with second batch of dough.
• (If using maple leaf cutters, mark cookies decoratively with back of knife.).
• Bake at 350° for 12-15 minutes until golden.
• While cookies are cooling, combine ingredients for glaze.
• When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
• Cookies keep in airtight containers 1 week.