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Categories:
all-purpose flour salt butter granulated sugar light brown sugar egg yolk maple syrup vegetable oil cooking spray Sanding sugar
Viewed: 59 - Published at: 6 years agoIngredients
- 3 cups all-purpose flour, plus more for surface
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 3/4 cup maple syrup (preferably grade A)
- Vegetable oil cooking spray
- 1/3 cup sanding sugar
Method
- 1. Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
- 2. Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
- 3. Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
- 4. Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)