Maple Cream Cookies
14
- Prep Time20 min
- Total Time2 h 20 min
- Makes16 cookies
Produced By Aimee Nishitoba; Illustrations by Jacqui Oakley; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Madeleine Johari
You’re sure to find this Canadian classic at any airport gift shop. They’re particularly popular in Quebec, the maple syrup province. Once you make your own using maple sugar and a little nutty whole-wheat flour, you'll never go back to store-bought. If you don’t have a maple leaf cookie cutter, use any shape of a similar size.
Cookies
1 cup unsalted butter, softened (230 g)
1 cup maple sugar (160 g)
1/2 tsp salt
2 cups all-purpose flour (280 g)
1⁄2 cup plus 2 tbsp whole-wheat flour (88 g)
Filling
1 ⅔ cups icing sugar (200 g)
¼ cup unsalted butter, softened (58 g)
1 ½ tbsp maple syrup
Pinch of salt
Instructions
Beat 1 cup butter, maple sugar and ½ tsp salt in a medium bowl, using an electric mixer on medium, until light and fluffy. Beat in both flours until well combined.
Have two baking sheets at the ready. Roll out dough to ¼-in. thick between two large pieces of parchment. Place on a baking sheet and refrigerate until firm, about 30 min.
Position rack in centre of oven, then preheat to 325F.
Place firm dough on counter. Peel off top parchment, then flip over and peel off bottom parchment. (Use the parchment to line your baking sheets.) Use a 2¾-in. maple leaf cookie cutter to cut out cookies, then arrange at least 1 in. apart on prepared sheets. Use the back of a paring knife to draw leaf veins, if desired. Re-roll dough scraps, refrigerate briefly and cut out more cookies.
Bake until set and lightly golden around edges, 12 to 14 min. Transfer cookies to a wire rack to cool completely.
Filling: Beat icing sugar, ¼ cup butter, maple syrup and pinch of salt in a large bowl, using an electric mixer on medium, until light and fluffy. Spread bottom of half the cooled cookies with 1 tbsp filling, then sandwich with remaining cookies. Cookies will keep well stored in an airtight container at room temperature up to 5 days.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
