MAPLE LEAF-SHAPED COOKIES RECIPES

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.)

Steps:

• In large bowl, combine butter, powdered sugar and brown sugar; beat until fluffy. Add maple flavor and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour and walnuts; beat just until combined. Dough will be soft.
• Spoon half of dough onto sheet of plastic wrap. Wrap; shape into disk. Repeat with remaining dough. Place dough in freezer for 20 to 30 minutes or until firm.
• Heat oven to 350°F. On floured surface, roll 1 disk of chilled dough to 1/4-inch thickness. With 3-inch maple leaf-shaped cookie cutter, cut out cookies; place on ungreased cookie sheets. If dough becomes sticky, wrap and chill briefly in freezer.
• Bake cookies at 350°F. for 7 to 9 minutes or until edges are golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
• Place melted chocolate in small resealable plastic bag. Cut tiny hole in corner of bag. Squeeze chocolate onto cookies to make veins on leaves.