Maple Sugar Cookies No Chill Cutout Cookies Recipes

Steps:

• Preheat oven to 400 degrees.
• In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
• Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
• Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Melt butter in a small saucepan over low heat.
• Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
• Transfer butter mixture to a small bowl, scraping pan to include milk solids.
• Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
• Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
• Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
• Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
• Add flour mixture to butter mixture; beat on low speed until blended.
• Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
• Preheat oven to 350°.
• Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
• Place remaining 1 egg white in another small bowl; stir with a whisk.
• Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
• Place cookies, on a baking sheet coated with cooking spray.
• Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
• Bake for 12 minutes or until pale brown.
• Remove cookies from pan; cool completely on wire racks.
• Repeat procedure with remaining dough, egg white, and walnut mixture.

Steps:

• Measure 3 cups of sifted flour and salt into sifter.
• Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.).
• Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
• Reduce speed and add egg yolk until well blended.
• Add 1/2 cup maple syrup and mix until blended.
• Remove beaters and now use a wooden spoon.
• Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
• Divide dough into thirds and make each 1/3 into a flat disc.
• Place on sheets of floured wax paper, with well floured hands.
• Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
• Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies).
• Preheat oven to 325°.
• Line cookie sheets with foil and spray lightly with vegetable cooking spray.
• Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
• Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup) and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.).
• Place in tin or serving plate when cool.