Canadian Maple Leaves
photo by Food.com
- Ready In:
- 1hr 40mins
- Into large bowl, measure all ingredients.
- With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
- Shape dough into ball; wrap with plastic wrap.
- Refrigerate dough 1 hour or until easy to handle.
- Preheat oven to 350*F.
- Grease large cookie sheet.
- On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated.
- With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves.
- Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.) Bake 10 minutes or until golden.
- With pancake turner, carefully remove to wire racks to cool.
- Repeat until all dough is used, greasing cookie sheet each time.
- (If not using parchment).
- Store cookies in tightly covered container.
Questions & Replies
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I made these cookies for Canada Day, using real maple syrup and real butter. I iced them with Sugar Cookie Icing (recipe #64015) to which I added maple extract. They looked great and they tasted good too. Despite using real maple syrup, I didn't find the maple taste came through very strongly... it was more of a subtle maple taste. The cookies weren't terribly sweet either, but rich and buttery. I brought them to work to share with my co-workers and I got rave reviews, so I guess these Canada Day cookies were a success!
I used 100% pure Grade A dark amber Vermont maple syrup but could barely taste the maple syrup in the finished product. Like another reviewer, I decided to frost the cookies with maple syrup icing to improve their flavor. I used parchment paper to roll out the dough and had no trouble with the dough sticking, but found that I had to refrigerate the dough before transferring the cookies onto the cookie sheet because the dough was so soft. It was a lot of work for an average tasting cookie.
I bought a maple leaf cookie cutter when I was back home last year, making these was the first time Ive used it, I liked these because they didnt taste too sweet. I also iced them with sugar cookie icing recipe #64015 and as we cant buy corn syrup here I subbed golden syrup, which gave the icing a lovely amber colour. Very nice recipe. Thanks for sharing.