For years I’d been looking for a recipe that mimicked (in a good way) the maple sandwich cookies that my mom would never buy. This version, which I discovered last weekend in our local paper, is from Quebec chef Martin Picard. It celebrates everything that is delicious about maple syrup products: maple sugar, maple syrup and luscious maple butter.
They’re quick to mix up and easy to store since you sandwich them only when you’re ready to eat them. If you have more patience than I you can make indents on the cookies before baking, to mimic the lines on a leaf. Or you can sprinkle them with maple sugar before baking. I was in such a rush to see what they tasted like I didn’t dwell on those details. May be next time.
Maple sandwich cookies
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1 ¼ cups butter, softened
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1/3 cup plus 1 t granulated maple sugar
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3 ½ T maple syrup
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2 1/3 cups flour
Cream the butter and sugar. Add the maple syrup and combine. Add the flour, mix well. Gather dough into a ball, pat into a disk and refrigerate at least an hour.
Roll out very thin and cut with a leaf-shaped cookie cutter. Place on parchment paper lined baking sheet and chill for 15 minutes (if you have time. No worries if you don’t).
Bake at 325 for 10-12 minutes, until lightly golden.
Sandwich with maple butter.
