The maple syrup cookies, or maple leaf cookies, or even Canadian cookies, are deliciously fragrant shortbread cookies with a caramelized flavor. I found the recipe in a magazine (Fior Fiore in cucina) and saved the page to try them. As I read the recipe, I could already smell the aroma, and since I had all the ingredients at home, I immediately set to work to prepare the maple syrup cookies. Fabulous! Try them too!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 30 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
You can also prepare vanilla extract at home. Find all the instructions in the dedicated article “Vanilla Extract“.
The butter must be cold from the refrigerator and the egg at room temperature. The measurements for this shortcrust pastry are suitable for use with a cookie stamp. Using a classic recipe or changing the measurements may cause the design to disappear during baking.
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 egg
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with thickness rings
- 1 Baking Sheet perforated
- 5 Cookie Cutters leaf shapes
Steps
In the stand mixer’s bowl with the paddle attachment, combine all the ingredients until the mixture is compact and well blended: flour, powdered sugar, diced butter, egg, maple syrup, and vanilla.
Take the dough and work it on the work surface, forming a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, return the dough block to the lightly floured work surface and, using the rolling pin with 1/4 inch (0.6 cm) thickness rings, roll out the shortcrust pastry. Cut out the cookies using the appropriate cutters and imprint the design using the respective stamp.
Place the cookies on a perforated baking sheet and refrigerate for 15 minutes, then bake them at 355°F (180°C) static, preheated for 15 minutes.
Notes
You can also use a food processor to prepare the shortcrust pastry: just put all the ingredients inside and start the machine, which will compact the dough in a few minutes.
