Maple Leaves - butter

Method

• In a mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds.
• Add brown sugar, soda, and salt.
• Beat until combined.
• Beat in egg, maple syrup, and vanilla.
• Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer.
• Stir in remaining flour.
• Divide dough in half.
• Cover; chill 3 hours or until easy to handle.
• On a lightly floured surface, roll each portion of dough to 1/8-inch thickness.
• Using 2 1/2- to 3-inch leaf cookie cutters dipped into flour, cut into leaf shapes.
• Place 1 inch apart on an ungreased cookie sheet.
• Bake in a 375 degree F oven 7 to 8 minutes or until edges are firm.
• Remove from cookie sheet and cool on a wire rack.
• For the Maple Frosting, beat together sifted powdered sugar and softened butter or margarine.
• Beat in enough maple syrup or maple-flavored syrup to make easy to spread.
• Frost with Maple Frosting.
• Let frosting set.
• Place in an airtight container; store at room temperature up to 3 days.