Canadian Maple Cream Sandwich Cookies Recipes

CANADIAN MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease several cookie sheets.
• In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
• Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
• Shape into 1 inch balls and roll in sugar.
• Place balls on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes; remove and let cool on a wire rack.

MAPLE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Shape into 1-in. balls. Dip the tops in sugar. Place sugar side up 2 in. apart on ungreased baking sheets. Flatten with a fork. , Bake at 325° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl. beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

MAPLE CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugar together.
• Add beaten eggs, hot water and vanilla and combine.
• Add dry ingredients and mix well.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake at 350 for 10 minutes.
• Fill two of these cooled cookies with maple frosting.
• (Make maple frosting using any plain frosting with a bit of maple syrup or maple flavoring added.) Stick the 2 cookies together Oreo-style.
• Yummmy!

MAPLE CREAM SANDWICH COOKIES

Steps:

• Cookies:In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.
• Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.
• Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.
• Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
• Filling:In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners' sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

MAPLE CREAM COOKIES

Steps:

• In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, maple syrup and extract until fluffy.
• Add the flour and salt and mix on low until combined. Wrap the dough and chill in the fridge for 30 minutes.
• Meanwhile, make the creme filling by beating all ingredients together until smooth and creamy. It should be a pipable thickness, so if necessary, add a little more powdered sugar to thicken or cream to thin. Set aside (or put in the fridge if making it far in advance - you may need to add more cream to thin it if it has been refrigerated).
• Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silpats.
• Lightly flour the counter, then roll out the chilled dough to ⅛-inch thick. Cut out shapes with a cookie cutter (I use a maple leaf shape), re-rolling and cutting until the dough is used up.
• Then place the cookies onto the prepared cookie sheets. Chill the cookies on the tray in the freezer or fridge for 15 minutes.
• Bake the cookies for 6-8 minutes or until just beginning to turn golden. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
• When the cookies are completely cooled, turn half of them upside down, pipe or spoon a little of the cream filling onto them, then top with the other half of the cookies to create maple sandwich cookies.