In coordination with the Winter Olympics taking place in Canada, today's cookie reflects the Canadian Maple Leaf. The maple syrup used in the cookies comes from my father-in-law's farm in Michigan where every March for over 50 years he, his wife and a couple of friends have made maple syrup. We had the opportunity to be there last March and help with the process-it's something to see!
Ingredients: 1/2 cup unsalted butter, 3/4 cup maple syrup, 1 egg, 2 1/4 cups all-purpose flour. Icing: 1 tablespoon unsalted butter, 1 cup sifted confectioners' sugar, 1/2 teaspoon maple extract, 3-4 tablespoon heavy cream.
Instructions: Cream butter until fluffy in medium mixing bowl. Gradually blend in maple syrup and egg. Fold in flour and mix completely. Chill for 1 hour in refrigerator (or overnight).
Preheat oven to 350 degrees; lightly grease baking sheets or line with parchment paper.
Roll dough out on well-floured board about 1/4 inch thick. Cut out maple leaf shapes with a cookie cutter dipped in flour. Bake about 8 minutes or until cookies are just starting to brown around edges. Allow cookies to cool for a minute on baking sheets before transferring to cooling racks.
Make icing as follows: cream butter with sugar in small bowl; add maple extract and combine.
Add cream, a little at a time, until icing is of spreading consistency.
Spread icing onto half of cookies; then top with remaining half of cookies to make sandwiches.
Have a couple while you watch the Olympics tonight!
(The Ultimate Cookie Book, published by Tormont Publications, Inc., Montreal, Canada, in 1997).