I love maple. Credit it to being 6th generation Canadian, or just to maple syrup being delicious, but I’d drink the stuff if I could. I’m also obsessed with the Olympics, so when we had a party at the office to watch the gold medal Women’s Ice Hockey game, Canada vs. USA, I brought these in and they were a huge (and appropriate) hit! Maybe you’ll make them for the Canada vs. Sweden Men’s game tomorrow, hope you enjoy! Go Canada Go!!
Maple Cream Cookies
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup + 4 tablespoons unsalted butter, room temperature
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 2 teaspoons maple extract
- 1 cup confectioners sugar
- 2¼ tablespoons maple syrup
In a medium bowl, whisk together flour, baking powder, and salt and set aside.
In a large bowl, cream butter and sugars until light and fluffy (about 3 mins). Add the egg and maple extract, beating at medium speed until combined. Add dry ingredients and beat at low speed until just combined.
Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 375oF and line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface; roll to ¼-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet. Bake for 8-10 minutes, or until edges just start to brown.
Cool the cookies on the baking sheets for 3 minutes then transfer the cookies to a wire rack to cool to room temperature.
While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
Spread the filling onto the backside side of a cookie and top with another cookie, backside down. Repeat with the remaining cookies and enjoy!
Source: Sweet Pea’s Kitchen