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Ingredientes
- 1 c. unsalted butter room temperature
- 1 c. granulated sugar
- 1 c. grade-B maple syrup more if necessary
- 1 lrg egg yolk
- 3 c. all-purpose flour plus more
- 1/2 tsp salt
- 2 c. confectioners' sugar
Direcciones
- In a large bowl, using an electric mixer, cream together butter and granulated sugar. Add in 1/2 c. maple syrup and egg yolk; mix till well combined. Sift together flour and salt over mix, and fold in thoroughly. Divide dough in half, wrap in plastic, and refrigeratetill hard, about 2 hrs.
- In a medium bowl, whisk together the remaining 1/2 c. maple syrup and confectioners' sugar till smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic and set aside.
- Heat oven to 350 degrees. Line 4 baking sheets with Silpats (French nonstick baking mats). Set pans aside.
- Remove half of the dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8-inch thickness. Using a leaf-shaped cookie cutter 4 to 5 inches in size, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Refrigerateany trimmings, and roll out again. Repeat process with remaining half of dough. If you like, use the back of a paring knife to score veins on leaves.
- Bake cookies till light golden brown around edges, about 12 min. Transfer baking pans to a wire rack for 5 min. Using a spatula, remove cookies from pans to a wire rack to cold.
- Using a small spatula spread a small amount of the reserved maple mix onto the cooled cookies, or possibly pipe maple mix in desired manner.
- This recipe yields about 40 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 141 | 36% |
| Total Fat 16.05g | 20% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 100mg | 4% |
| Potassium 40mg | 1% |
| Total Carbs 60.49g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 36.34g | 24% |
| Protein 3.61g | 6% |
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