Maple Cream Sandwich Cookies

Author: Phenomenal Phoods

Serves: 24 sandwiches

Ingredients

For the cookies:

• 1 cup butter, room temperature
• 1 cup light brown sugar
• 1 egg
• ½ cup Glengarry Maple Syrup
• 3 cups of all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt

For the maple frosting:

• ½ cup butter, room temperature
• ¼ cup Glengarry Maple Syrup
• 2½ cups powdered sugar
• ½ teaspoon salt

Instructions

1. For the cookies: Cream together the butter and brown sugar for 5 minutes until smooth and fluffy.
2. Add egg and maple syrup and beat for another minute or until smooth.
3. Add the dry ingredients, flour, baking powder, and salt. Mix until combined.
4. Divide the dough into two equal parts and form each into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes before rolling it out.
5. When ready, preheat the oven to 375 degrees and line cookie sheets with parchment paper.
6. Roll the dough out to about ¼ inch thickness and use a maple leaf cookie cutter to cut out the leaves. Place the cookies about an inch apart on the prepared cookie sheets.
7. Bake at 375 degrees for 6 to 8 minutes or just until the edges are starting to brown.
8. For the maple frosting: Use a mixer to beat the butter for 2 to 3 minutes until completely smooth and fluffy.
9. Add the other ingredients and beat until smooth. Pipe or spoon about a tablespoon of frosting onto half of the cooled cookies and top with the remaining cookies.
10. If using a cookie cutter shaped like a leaf, use a toothpick to make veins in the leaves.

Note: The cookies will hold their shape better in the oven if your transfer the sheets to the freezer for a few minutes before baking. 

Have a recipe you'd like to share? Email us at info@glengarrymaple.ca for a chance to have YOUR recipe featured on our website.