Maplecreamsandwichcookies Recipes

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MAPLE CREAM SANDWICH COOKIES



Maple Cream Sandwich Cookies image

A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 20

Number Of Ingredients 11

5 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 cup maple sugar
2 large eggs, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups confectioners' sugar, sifted
6 tablespoons pure maple syrup

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.

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