Gypsy Heart
Gold Member
We have wonderful Maple Syrup here in Wisconsin and are always trying different ways to use it. :P
Heres one of my favorites....
Maple Butter Cookies
1 cup or 2 sticks unsalted butter
1/4 cup sugar
1 tsp maple extract or flavoring
1/4 cup firmly packed brown sugar
pinch of salt 1 large egg yolk
2 & 1/4 cups all-purpose flour
Red and green decorator sugars,
frosting or blanched whole almonds
Beat cream butter, sugar, maple extract, brown sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refigerate for 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.
Preheat oven to 350°F degrees.
Roll out dough on lightly floured surface to 1/8 inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugars, or press almonds into center of cookies. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.
Heres one of my favorites....
Maple Butter Cookies
1 cup or 2 sticks unsalted butter
1/4 cup sugar
1 tsp maple extract or flavoring
1/4 cup firmly packed brown sugar
pinch of salt 1 large egg yolk
2 & 1/4 cups all-purpose flour
Red and green decorator sugars,
frosting or blanched whole almonds
Beat cream butter, sugar, maple extract, brown sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refigerate for 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.
Preheat oven to 350°F degrees.
Roll out dough on lightly floured surface to 1/8 inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugars, or press almonds into center of cookies. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.
