MAPLE CUTOUT COOKIES RECIPES

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AUTUMN MAPLE CUTOUT COOKIES RECIPE - FOOD.COM



Autumn Maple Cutout Cookies Recipe - Food.com image

A Cooking Light Recipe Contest Category Finalist in Desserts. By Tracy Schuhmacher (March 2007). Allow time for the dough to chill.

Total Time 59 minutes

Prep Time 30 minutes

Cook Time 29 minutes

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons granulated sugar
1/2 cup maple syrup
1 teaspoon maple flavoring
2 large egg whites, divided
1/3 cup chopped walnuts
2 tablespoons turbinado sugar or 2 tablespoons granulated sugar
cooking spray

Steps:

  • Melt butter in a small saucepan over low heat.
  • Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
  • Transfer butter mixture to a small bowl, scraping pan to include milk solids.
  • Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
  • Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
  • Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
  • Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
  • Add flour mixture to butter mixture; beat on low speed until blended.
  • Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
  • Preheat oven to 350°.
  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
  • Place remaining 1 egg white in another small bowl; stir with a whisk.
  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
  • Place cookies, on a baking sheet coated with cooking spray.
  • Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
  • Bake for 12 minutes or until pale brown.
  • Remove cookies from pan; cool completely on wire racks.
  • Repeat procedure with remaining dough, egg white, and walnut mixture.

Nutrition Facts : Calories 102, FatContent 3.1, SaturatedFatContent 1.3, CholesterolContent 5.1, SodiumContent 64, CarbohydrateContent 16.9, FiberContent 0.5, SugarContent 7.2, ProteinContent 1.8

MAPLE LEAF COOKIES RECIPE | MARTHA STEWART



Maple Leaf Cookies Recipe | Martha Stewart image

With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar

Steps:

  • Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
  • Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
  • Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
  • Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

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