Jake has always had an affinity for Canada Day Cake, but this year, I surprised him with cookies.
These buttery, rich cookies are stocked with mapley goodness, and while they are work intensive because of the rolling and cutting of the dough, we quite enjoyed them! I find that with cookies like this, I do the work in steps; one day making the dough, another day I bake them, and the next day I make the filling and assemble.
They just might become a Canada Day tradition in our house-which would be great, because I've always loved cookies more than cake.
The original recipe is from Canadian Living's Holiday Baking 2006 issue.
1 cup softened butter
1 cup packed brown sugar
1/4 cup maple syrup
1 egg
1 tsp maple extract
3 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
Maple filling:
1/4 cup softened butter
2 cups icing sugar
2 tbsp whipping cream
2 tsp maple extract
Beat the butter and brown sugar until fluffy. Add the maple syrup, egg, and maple extract, blending well.
In a different bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in two additions, stirring to make a soft dough. Turn out onto a lightly floured counter and knead a bit to bring it all together. Divide into 2 pieces, shape into a disk, and flatten slightly. Wrap in plastic wrap and put in the fridge to chill for about an hour.
(*At this point I usually leave it overnight, or you could even freeze the dough for later use-just thaw before rolling it out)
With a piece of waxed paper on your counter, roll out the dough to a generous 1/8 inch thick and cut out with a 2 inch maple leaf shaped cookie cutter. (if you don't have one, any 2 inch sized cutter will do) Continue to roll and cut, and arrange about 1 inch apart on your cookie sheet.
(*the recipe recommends that you grease or line your cookie sheet with parchment. I never do and they were fine)
Bake at 350 F for about 8-10 minutes, until the edges are golden and the tops are set when you lightly touch them. Remove to a rack to cool.
Maple Filling (hint: this part would be great for kids to do!)
Beat the butter until fluffy, then add the sugar, cream, and maple extract; beat until smooth. Spread over the bottom of one cooled maple cookie, then top with another.
Cookies can be stored in the freezer in an airtight container for about 2 weeks, or at room temperature for about 3 days.
