A lightly flavored maple cookie with maple frosting and walnuts.
Prep Time 20minutes
Cook Time 8minutes
Resting Time 30minutes
Total Time 58minutes
¾cupunsalted butterroom temperature
2 ¾cupsall purpose flour
¼cupreal maple syrup
In a large bowl, cream together butter and sugar. Add eggs and maple extract and beat until fluffy, about a minute.
In a separate bowl, sift (or whisk) together the flour, baking powder, and salt.
Slowly incorporate dry ingredients into butter mixture and stir until just combined. Shape dough into a round disc and wrap in wax paper. Refrigerate for 30 minutes, up to 24 hours.
Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cut dough in half, placing other half back in the refrigerator. Dust counter top, rolling pin, and top of dough with flour. Roll dough out to ¼" thickness. Cut into assorted shapes and place onto baking sheet one inch apart.
Bake cookies for 8-9 minutes or until cookies just begin to lightly brown around edges. Remove from cookie sheet to a cooling rack and allow to cool completely before frosting, about 30 minutes.
Repeat with remaining dough.
In a bowl, combine confectioner's sugar and maple syrup, using a whisk if needed to remove clumps. Glaze should be smooth and shiny.
Using a small spatula, the back of a spoon, or a butter knife, gently coat each cookie with a thin layer of glaze.
Allow cookies to dry for several hours before stacking and/or storing.
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough freezes well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 30 minutes on the counter before rolling out.
For this recipe, I was able to make about forty 3 inch maple leaf cookies, by re-rolling and cutting any excess dough until it was gone.
If you're having trouble with your cookies spreading in the oven, try this: After cutting out your cookies, place the prepared cookie sheet in the refrigerator for 10 minutes to re-chill the dough before baking.