I made these maple creams for you guys and I’m really hoping that you try them. They are a super simple recipe and just what you need this week.
I’ve mentioned before some of the things that I can’t buy where I live but it’s a pretty long list so you probably don’t remember me mentioning the no-maple thing.
Either way, the point is that you cannot buy maple syrup here. It’s a big bummer that I don’t understand because I know there are maple trees here somewhere. Anyway, I found this out when we moved here so when we were visiting the States a few weeks ago I knew that I wanted to find a way to bring some maple home. As much as the idea of lugging a suitcase full of syrup jugs through airport security appealed to me, I decided it probably wasn’t the most brilliant plan. But I did buy some pure maple extract to
smuggle bring back.
To say that I have been rationing it would be an understatement. This is actually the first time I have used it and guess what. It is almost like actually having maple syrup. It’s also a great way to get a strong maple flavor without changing the texture of a recipe.
These cookies are a copycat of one of our favorite Trader Joe’s products. You know , those cute little leaf cookies? They were so good but when your closest TJ’s is more than a few miles away (try thousands of miles) what ya gonna do? Duh, make your own! Homemade is always better anyway.
Because I didn’t have maple syrup, I used a little bit of palm syrup which is common here. It’s like maple syrup minus the maple part if that makes any sense. I’m putting maple syrup in the recipe though, because that’s what I would have used if I had it. These were still really good with a substitute but I know they will be even better with that little extra maple flavor in there.
Oh, and on the rolling and cutting out part, my mom has always liked to skip it on cookie recipes that require being rolled in flour. She says that it makes them dry and tough. That’s why I actually rolled these into little balls, dipped them in powdered sugar, then flattened them with something flat. That’s how you get that crinkly puffy texture on the outside. But if you prefer smoother edges, or you perhaps have a leaf shaped cookie cutter, feel free to roll them in flour and cut them like your regular cut out. The dough will need to be chilled for about an hour if you do.
- 3 cups flour
- 1 cup sugar
- 2 sticks(1 cup) + 2 tablespoons butter, ice cold
- 1 egg
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/2 stick (1/4 cup) butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 tablespoon maple extract
- 2 1/2 cups powdered sugar
- In food processor, pulse butter and sugar until smooth. Add egg and continue pulsing a few times until combined. Add all other ingredients and pulse until it forms your dough.
- For this step you can either: Option 1 - chill dough for about an hour, then roll out on lightly floured surface and cut into desired shapes to bake, or Option 2 - Roll into small balls (about 1/2 tablespoon), dip lightly in powdered sugar, and flatten into disc with something smooth like a spatula or the bottom of a bowl.
- Preheat oven to 350 degrees F (180 C). Place cookies close together on parchment lined baking trays and bake for 5 - 7 minutes watching carefully until edges are golden brown.
- For icing, stir together all ingredients except powdered sugar until smooth. Slowly beat in each cup of powdered sugar and whip until smooth.
- To assemble, spread icing on bottom side of a cookie then top with a second one. Repeat until all are assembled.
- They can be served immediately but for best results allow the icing to dry for about 1 hour before serving.