Maple Cream Cookies

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.

Cutting the cookies.

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.

Adding a dollop of filling.

All done. These cookies are especially good with a cup of hot tea. Enjoy!