These leaf-shaped cookies are great cookies for any fall celebration, and the maple syrup makes them irresistible. They are always requested by my kids for Thanksgiving, along with pumpkin pie. For this recipe, you must use real, not artificial maple syrup.
3 cups all-purpose flour, plus more for dusting
½ teaspoon salt
8 ounces unsalted butter
½ cup light-brown sugar
½ cup granulated sugar
1 egg yolk
¾ cup pure maple syrup, divided
1/3 cup sugar for sprinkling
Mix flour and salt. Set aside.
Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes.
Reduce speed to low and add egg yolk, and maple syrup, beating well after each addition. Add flour mixture and beat until flour is incorporated, and dough is formed.
Remove dough from the mixing bowl and shape into 2 disks. Refrigerate for a minimum of 2 hours or up to 2 days.
Preheat oven to 325 degrees Fahrenheit. Roll out the first disk of dough to ¼ inch thickness on the lightly floured parchment paper. Place parchment with the dough on the cookie sheet and freeze until firm, for about 15 minutes.
Coat cookie sheet with the cooking spray, line with parchment, and again coat with cooking spray. Cut out cookies from frozen dough, place them on the cooking sheet, leaving about 1 inch between them, and freeze again for about 15 minutes.Bake cookies for about 15 minutes, or until edges just begin to brown.
Transfer cookies with the parchment to a wire rack, and cool for about 5 minutes. Brush them with maple syrup and sprinkle with sugar. Cookies will stay fresh for 2 days at room temperature.
Depending on the size of the cookie cutter, this recipe yields about 6 to 8 dozen of cookies.
Baking time: 15 minutes per batch.
Total time 2 to 2 ½ hours.
Inspired by Martha Stewart “Living”, November 2008.
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