I have to preface this blog post by saying that in my 30+ years on this earth, I’ve never eaten a Maple Cream cookie. It wasn’t until I moved to the UK that I actually realized people bought them, I’d see people on flights with their duty free bags of boxes of the biscuits. I think it just seemed too cliche, or maybe I’m just a terrible canadian.
SO this week was my week to redeem my maple avoidance, although I must admit these cookies aren’t really going to sway me. They seemed simple enough, shortbread cookies with a buttercream frosting but I either added too much maple extract or too much sugar because sweet Celine Dion these are a sugar buzz.
The recipe is simple enough. Maple scented shortbread with a maple buttercream filling. I had a slight mishap with the maple extract and I’m pretty sure that I added two tablespoons instead of the teaspoon that was in the recipe (note to self, don’t pour extract directly into your dough!) Needless to say my hands smelled like maple for the rest of the day.
I must admit, while I get the novelty of this Canadian themed treat, it’s not one that I plan on making again. While I may lose a few canadian points, I don’t think maple is my flavour. They look pretty though!
On to the next week!
Here’s the recipe from CBC.ca
For the cookies:
224 g butter, softened
230 g icing sugar
450 g flour
1/2 tsp maple extract
For the filling:
1 1/3 cups maple butter
1 1/4 cup icing sugar
1/3 cup unsalted butter, softened
For the topping:
Sugar in the Raw
Preheat oven to 325°F.
In a stand mixer fitted with a paddle attachment, beat together butter, icing sugar and maple extract until fluffy. Stir in flour until just combined.
Divide dough in half; shape each half into a very flat disc. Wrap in plastic wrap, then refrigerate until firm but not hard (about 15 minutes).
Working with one disc at a time, roll out dough between sheets of parchment paper until it’s about 1/8th-inch thick.
Using a 2-inch/5 cm maple leaf–shaped cookie cutter, cut out shapes. Recover with parchment paper and place in freezer while rolling and cutting cookies from the other disc.
Working quickly, pull chilled cookies from parchment paper and place on parchment paper-lined rimless cookie sheet.
Using the back of a paring knife, create vein texture in the leaves. Place in the freezer to chill for 5 minutes while doing the same to remaining cookies.
Bake cookies, two sheets at a time, about 12 – 15 minutes. They should just be lightly brown at the edges.
Let cool on pans for 1 minute. Transfer cookies directly to racks to cool completely.
In a bowl, beat all ingredients together until firm, but spreadable.
Generously pipe maple filling on half the cookies, then place remaining cookies on top.