Maple Leaf Sandwich Cookies

Wednesday, November 23, 2016

maple leaf sandwich cookies betty crocker sugarly thanksgiving baking fall autumn maple leaf sandwich cookies betty crocker sugarly thanksgiving baking fall autumn
maple leaf sandwich cookies betty crocker sugarly thanksgiving baking fall autumn maple leaf sandwich cookies betty crocker sugarly thanksgiving baking fall autumn
maple leaf sandwich cookies betty crocker sugarly thanksgiving baking fall autumn
 Every Thanksgiving I make my signature dish, maple leaf sandwich cookies. I discovered this recipe years ago and ever since it's become a tradition to make them for Thanksgiving. What I love about these cookies is how unique they are. Both the dough and the filling of these cookies are flavored with maple and the dough is by far the most delicious, flaky, buttery cookie dough I have ever tasted. Maple is an overlooked flavor for fall but I have to say, it is one of my favorites and is always a crowd pleaser. I've included the recipe for these yummy cookie below. Hope you guys enjoy them as much as I do!

Maple Leaf Sandwich Cookies Recipe (Courtesy of Betty Crocker)

Ingredients

Cookies
1
cup butter, softened
1/3
cup whipping cream
1/2
teaspoon maple extract
2
cups Gold Medal™ all-purpose flour
2
tablespoons sugar
Filling
1/4
cup butter, softened
1
cup powdered sugar
1/2
teaspoon maple extract
3
to 4 teaspoons milk

Directions

  • 1 In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
  • 2 Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.
  • 3 Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4 In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.

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