Two maple leaf shortbread cookies sandwiching a layer of maple cream — what could be more Canadian than that?
For the cookies:
224 g butter, softened
230 g icing sugar
450 g flour
1/2 tsp maple extract
For the filling:
1 1/3 cups maple butter
1 1/4 cup icing sugar
1/3 cup unsalted butter, softened
For the topping:
Sugar in the Raw
Preheat oven to 325°F.
In a stand mixer fitted with a paddle attachment, beat together butter, icing sugar and maple extract until fluffy. Stir in flour until just combined.
Divide dough in half; shape each half into a very flat disc. Wrap in plastic wrap, then refrigerate until firm but not hard (about 15 minutes).
Working with one disc at a time, roll out dough between sheets of parchment paper until it's about 1/8th-inch thick.
Using a 2-inch/5 cm maple leaf–shaped cookie cutter, cut out shapes. Recover with parchment paper and place in freezer while rolling and cutting cookies from the other disc.
Working quickly, pull chilled cookies from parchment paper and place on parchment paper-lined rimless cookie sheet.
Using the back of a paring knife, create vein texture in the leaves. Place in the freezer to chill for 5 minutes while doing the same to remaining cookies.
Bake cookies, two sheets at a time, about 12 - 15 minutes. They should just be lightly brown at the edges.
Let cool on pans for 1 minute. Transfer cookies directly to racks to cool completely.
In a bowl, beat all ingredients together until firm, but spreadable.
Generously pipe maple filling on half the cookies, then place remaining cookies on top.
Servings: 32 cookies
approx. Per Serving