Cookie Recipe #47 - Maple Leaf Cookies

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).

Cookies Rule!!!

Cookie Recipe #46 - Lemon Snowdrops

Snowballs with a lemony filling is what today's cookies taste like. They're messy to eat so use a small plate to catch the droppings that can be licked off after consuming the cookie.

Ingredients: 1 cup butter, softened, 1/2 cup powdered sugar, 1 teaspoon lemon extract, 2 cups all-purpose flour, 1/4 teaspoon salt. Filling: 1/4 cup granulated sugar, 2 1/4 teaspoons cornstarch, dash of salt, 1/4 cup water, 1 tablespoon butter, 1 teaspoon grated lemon peel, 1 tablespoon plus 1 1/2 teaspoons lemon juice, 2 drops yellow food coloring, powdered sugar for rolling.

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and the lemon extract. Stir in flour and salt. If dough is soft, cover and refrigerate until firm enough to shape, 1-2 hours. (I mixed this up while I was sipping my mocha this morning, went on a job with my husband that took about 2 hours, then returned and the dough was ready).

Shape dough into 1 inch balls and place about 1 inch apart on ungreased baking sheets; flatten slightly with fingers or bottom of a drinking glass dipped in flour (or sugar).

Bake until egdes are light brown, about 8 minutes. Immediately remove from baking sheets to cooling racks. While cookies are cooling, make filling as follows: Mix sugar, cornstarch and salt in 1 quart saucepan. Stir in water, butter, lemon peel, lemon juice, and food coloring. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; remove from heat and pour in bowl to cool.

When cookies and filling are completely cool, spread a dab of filling between two cookies and press lightly. Roll entire cookie in powdered sugar, covering completely, then enjoy!

Makes about 2 dozen sandwiches.

Cookies Rule!!!

Cookie Recipe #34 - Cream Wafers

These little goodies are light and buttery, yet creamy with a delightful middle. You can make the filling any color you like. I had some purple food coloring left over from a Barney decorated birthday cake awhile ago and thought a little purple may look bright and springy!

Ingredients: 2 cups all-purpose flour, 1 cup butter, softened, 1/3 cup whipping cream, 3/4 cup powdered sugar, 1/4 cup butter,softened, 1 teaspoon vanilla, and sugar for sprinkling.

Instructions: Mix flour, butter, and cream together in medium mixing bowl; cover and refrigerate (or make up night before and let refrigerate overnight). Preheat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on lightly floured surface (keep remaining dough in refrigerator). Using a flour-dipped 1 1/2 inch round cutter, cut out circles, reusing dough scraps until all used. Repeat with remaining dough. Place each cookie in a small bowl of sugar and flip over so each side is coated. Put on ungreased baking sheets about 2 inches apart. Prick each cookie about 4 times with a fork dipped in flour.

Bake about 7-9 minutes, just until set but not brown. Remove from oven and allow to cool for a minute before transferring to cooling racks. As cookies cool, make filling as follows: mix powdered sugar, butter, and vanilla until light and fluffy. If too dry, beat in a few drops of water or milk (cream), until of spreading consistency. Tint with your favorite food coloring. Spread one side of a cookie, top with an unfrosted one, making a sandwich.

Makes about 5 dozen cookies or 2 1/2 dozen sweet sandwiches.

Cookies Rule!!!