-
1
In a large bowl, using an electric mixer, cream together butter and granulated sugar.
-
2
Add in 1/2 c. maple syrup and egg yolk; mix till well combined.
-
3
Sift together flour and salt over mix, and fold in thoroughly.
-
4
Divide dough in half, wrap in plastic, and refrigeratetill hard, about 2 hrs.
-
5
In a medium bowl, whisk together the remaining 1/2 c. maple syrup and confectioners' sugar till smooth, adding more maple syrup for piping consistency, if necessary.
-
6
Cover tightly with plastic and set aside.
-
7
Heat oven to 350 degrees.
-
8
Line 4 baking sheets with Silpats (French nonstick baking mats).
-
9
Set pans aside.
-
10
Remove half of the dough from refrigerator.
-
11
On a lightly floured surface, roll dough out to an 1/8-inch thickness.
-
12
Using a leaf-shaped cookie cutter 4 to 5 inches in size, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart.
-
13
Refrigerateany trimmings, and roll out again.
-
14
Repeat process with remaining half of dough.
-
15
If you like, use the back of a paring knife to score veins on leaves.
-
16
Bake cookies till light golden brown around edges, about 12 min.
-
17
Transfer baking pans to a wire rack for 5 min.
-
18
Using a spatula, remove cookies from pans to a wire rack to cold.
-
19
Using a small spatula spread a small amount of the reserved maple mix onto the cooled cookies, or possibly pipe maple mix in desired manner.
-
20
This recipe yields about 40 cookies.
