Autumn Maple Cutout Cookies

MAPLE SUGAR COOKIES



Maple Sugar Cookies image

This recipe is requested by friends and family every time I'm asked to bring cookies for an event. Folks enjoy the subtle maple flavor in this crisp cookie.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter-flavored shortening
1-1/4 cups sugar
2 large eggs, room temperature
1/4 cup maple syrup
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Calories 187 calories
Fat9g fat (2g saturated fat)
Cholesterol18mg cholesterol
Sodium94mg sodium
Carbohydrate25g carbohydrate (13g sugars
Fiber0 fiber)
Protein2g protein.

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.

MAPLE LEAF COOKIES



Maple Leaf Cookies image

With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar

Steps:

  • Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
  • Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
  • Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
  • Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

AUTUMN MAPLE CUTOUT COOKIES



Autumn Maple Cutout Cookies image

A Cooking Light Recipe Contest Category Finalist in Desserts. By Tracy Schuhmacher (March 2007). Allow time for the dough to chill.

Recipe From food.com

Provided by Vino Girl

Categories     Dessert

Time 59m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons granulated sugar
1/2 cup maple syrup
1 teaspoon maple flavoring
2 large egg whites, divided
1/3 cup chopped walnuts
2 tablespoons turbinado sugar or 2 tablespoons granulated sugar
cooking spray

Steps:

  • Melt butter in a small saucepan over low heat.
  • Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
  • Transfer butter mixture to a small bowl, scraping pan to include milk solids.
  • Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
  • Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
  • Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
  • Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
  • Add flour mixture to butter mixture; beat on low speed until blended.
  • Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
  • Preheat oven to 350°.
  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
  • Place remaining 1 egg white in another small bowl; stir with a whisk.
  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
  • Place cookies, on a baking sheet coated with cooking spray.
  • Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
  • Bake for 12 minutes or until pale brown.
  • Remove cookies from pan; cool completely on wire racks.
  • Repeat procedure with remaining dough, egg white, and walnut mixture.

MAPLE LEAF BUTTER COOKIES



Maple Leaf Butter Cookies image

Recipe From epicurious.com

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Thanksgiving     Kid-Friendly     Fall     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  • Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.

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  • Cream the butters and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  • Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment and pulls away from the sides of the bowl it's ready. If you notice your dough is still sticky, add 1/4 cup of flour at a time until, when pinched between two fingers, the dough is soft but not sticky to the touch. (The varying amount of flour depends on the humidity in your environment etc.).
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  • Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
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