2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup grade B maple syrup (or grade A maple syrup flavored with 3 drops maple extract)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour
In a standing mixer, cream together butter and sugar until light and fluffy. Beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. (Dough may be made 4 days ahead and chilled.)
1 cup sugar
1/2 cup grade B maple syrup (or grade A maple syrup flavored with 3 drops maple extract)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour
In a standing mixer, cream together butter and sugar until light and fluffy. Beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. (Dough may be made 4 days ahead and chilled.)
Heat oven to
350°F.
Divide dough
in half. Keeping one half chilled,
lightly flour other half and, on a lightly floured surface, gently pound with a
rolling pin to soften. Roll out dough
1/8 inch thick and, with a 3-inch floured maple-leaf cookie cutter, cut out
cookies, chilling scraps. Arrange
cookies on buttered baking sheets and, if desired, with back of a knife, mark
cookies decoratively. Make more cookies
in same manner with remaining dough and with all the scraps pressed together.
Bake cookies
in batches in middle of oven until edges are golden, about 12 minutes, and
transfer to racks to cool. (Cookies keep in airtight containers 1 week.)
Makes about
40 cookies.
From
Gourmet/Epicurious
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