I've been hoarding this recipe for several years. It's a special cookie. It's a labor of love. And I only pull it out once the leaves start hitting the ground. Because let's be honest, do you really want a maple cookie in any other season than fall? Well, I don't anyway, and my maple leaf cookie cutter doesn't see any action till October. And the action is short lived. October and November only, then it's back in the storage bin. Sad face. So let's enjoy this wonderful cookie while we can!
adapted from Food Network
-2 sticks unsalted butter, softened
-1 c. packed brown sugar
-1/2 c. granulated sugar
-2 large eggs
-1 1/2 tsp. maple extract
-1/2 tsp. vanilla extract
-1/4 c. maple syrup (preferably grade B)
-4 c. all-purpose flour
-2 1/2 tsp. baking powder
-1/2 tsp. salt
1 c. confectioners' sugar
1/4 c. maple syrup (not sugar like the original recipe)
1 tsp. maple extract
1/4 c. unsalted butter
-maple sugar for sprinkling (optional)
In a medium bowl or bowl of stand mixer, cream the butter, then gradually add the sugars and continue to beat until light and fluffy. Scrape down sides of bowl. Add the eggs, extracts, and maple syrup until well combined.
Sift together flour, baking powder, and salt. Slowly add flour mixture to wet mixture. Beat until completely incorporated. Turn dough out onto plastic wrap, divide dough into four even disks. Individually wrap each disk and chill for at least 4 hours.
Preheat oven to 375 degrees.
Remove one disk at a time from fridge. Set out 5-10 minutes before rolling. Roll the dough out on a lightly floured surface, 1/4 inch thick. With a cooke cutter of your choice, cut out cookies, and transfer to a parchment lined cookie sheet. Brush the cookies with heavy cream. Bake for 8-10 minutes.
Meanwhile, while cookies bake, make the maple glaze. Mix all the ingredients in a saucepan. Stir over medium heat until it just reaches the boiling point. As soon as cookies come out of the oven, brush the maple glaze over the top with a pastry brush. Keep glaze on low heat. Can be brought back to a higher heat and whisked if crystallization starts. Sprinkle with maple sugar if desired. Let cool. Store in air tight container. These are better the next day.
I'm actually not a huge maple fan. Gasp. And I've never actually heard anyone proclaim their love for maple, like say, one would about chocolate. But these cookies are always a big hit. Perfect with a cup of tea, for sure, and just a visual delight this time of year.