DAY 11: Maple Cream Sandwich Cookies
Today’s cookie is a bow to the Canadian heritage here in our home.
Tiny maple cookies filled with a maple cream cheese frosting. You could always make them bigger, but I love these cute little bite-sized cookies.
My big mistake with these cookies, however, was in thinking that my cookie cutter was symmetrical. Turns out it is not quite the same on both sides! (As you can see if you look closely at the top of the cookies.) This didn’t bother my kids at all. They all disappeared before any made it onto cookie trays.
Lesson for next time: if your cookie cutter is not perfectly symmetrical, before baking, flip half of your cookies over. Then you can put the back-sides of two different cookies together and your edges will line up.
Maple Cream Sandwich Cookies
2 ½ cups flour
2 tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
½ cup brown sugar
2 tsp maple extract
Maple Cream Cheese Filling:
4 Tbs unsalted butter, softened
4 oz cream cheese, softened
2 Tbs pure maple syrup
½ tsp maple extract
¼ tsp salt
2 cups powdered sugar
In a medium bowl, whisk together the flour, baking powder and salt. In a mixing bowl, beat butter, sugar and brown sugar until light and fluffy. Beat in egg and maple extract until combined.
Add flour gradually and mix until just blended. Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap (or place in a Ziploc bag) and refrigerate for one hour.
Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper.
Roll out dough on a lightly floured surface to about ¼”. Use small maple leaf cookie cutter to cut out cookies. Place cookies on prepared sheets.
Note: If your cookie-cutter is not perfectly symmetrical, turn half of your cookies upside down before baking.
Bake for 8-10 minutes (exact time will depend on size and thickness of cookies). Remove from oven and place on wire racks to cool.
In a mixing bowl, beat butter, cream cheese, maple syrup, maple extract and salt until light and fluffy. Slowly beat in powdered sugar.
Spread the backside of cooled cookie with about ½ Tbs filling. Top with another cookie. (If cookies are not symmetrical, be sure to pair cookies with their inverted match.)
Makes about 3 dozen sandwich cookies (using a 2” cookie cutter)
Adapted from Bon Appetit, December 2005