My husband chooses maple treats over anything else so I can't wait for him to taste these Maple Cream Cookies.
They are my latest creation and my version of Canada's very popular Maple Cookies. The secret to making them is using B-grade pure maple syrup which is darker and more flavorful than A-grade because it's harvested later in the season. Because it's been in the tree longer, B-grade has a stronger maple flavor and a darker color.
I also pulled back a bit on the sweetness of the filling from the purchased Canadian version which I think improves the cookie. Too much sweetness can override the maple flavor.
Before baking, I imprinted every other cookie with a maple leaf using a small cutter. This isn't a necessary step but it's cute and it lets people know that if they eat one they are in for a real maple treat.
Here's the recipe:
Maple Cream Cookies
(Makes just over a dozen 2-inch sandwich cookies)
1/2 cup unsalted butter, softened
2 tablespoons B-grade maple syrup
3 tablespoon granulated sugar
1/4 teaspoon sea salt
1 1/4 cups flour
Preheat the oven to 325-degrees and line two baking sheets with parchment paper.
Cream together the butter, syrup, sugar and sea salt. Add the flour and mix just until a soft dough forms.
Roll the dough on a floured surface until it is just under 1/4-inch thick. Cut cookies using a 2-inch round cutter and lay the cookies on the baking sheets, spacing 1-inch apart. If desired use a maple cutter to imprint half of the cookies.
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| Cutting the cookies. |
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| If desired, imprint every other cookie with a maple leaf. My mini leaf cutter is from a set of Fall cutters by Wilton that I found at Michael's Arts & Crafts. |
Bake for 15 minutes or until done and lightly brown around the edges. Let the cookies cool completely before filling.
Maple Filling
1/2 cup unsalted butter, softened
1/4 cup plus 1 tablespoon B-grade maple syrup
3 tablespoons powdered sugar
Whip the butter with the syrup and powdered sugar until it is light and creamy. Transfer the mixture to a piping bag to fill the cookies.
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| Adding a dollop of filling. |
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| All done. These cookies are especially good with a cup of hot tea. Enjoy! |
