Maple Sandwich Cookies
Line two baking sheets with parchment paper & set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar & maple syrup until fluffy, about 2 minutes.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup dark brown sugar, lightly packed
- 3 tablespoons pure maple syrup
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons Flesichmann’s Baking Powder
- 1 teaspoon salt
- Pure maple butter, for filling
Method
Line two baking sheets with parchment paper & set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar & maple syrup until fluffy, about 2 minutes.
Add eggs, vanilla & maple extract. Beat until combined.
Sift in flour, baking powder & salt. Beat until dough comes together. Shape into a disc, wrap in plastic wrap & refrigerate until firm, about 2 hours.
Preheat the oven to 375(f) degrees. On a floured surface roll out dough to roughly ½ inch thick. Slce into 24 2 ½ inch maple leafs using a cookie cutter. Transfer to the prepared baking sheets.
Bake for 8 to 10 minutes, until the edges are golden. Let cookies cool completely.
Spread a generous layer of maple butter onto the bottom side of 12 cookies & sandwich together remaining cookies.
