My Grandma is celebrating her 96th Christmas this year. What do you get for a woman who has celebrated her 96th Christmas? I think by the time I reach that age (if the genes carry on) I will be satisfied with enough christmas “stuff.” I have done the books on tape (she has Macular Degeneration so is no longer able to read), Christmas CD’s (she loved that Charlotte Church girl in the 90′s), Christmas scenes for her mantle, World’s Best Grandma signs . . . blah, blah, blah. This year, I decided that I would shove my new love of blogging/baking in her direction and make her favourite cookie! Now, this is always a gamble, because if you have ever conversed with someone in their 90′s, they tend to be fairly set in their ways. My Grandma likes her Maple Cream cookies . . . from the store! I decided that the risk would be worth it . . . and at the very least, I would get a blog post, and another check off on my Holiday Baking List from it. Merry Christmas Grandma! I hope you liked the cookies. Here’s to many more Christmas’ together.
Maple Cream Cookies
adapted from http://sweetpeaskitchen.com
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes.
Add the egg and maple extract; beat at medium speed until combined, about 30 seconds.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoon maple extract
- 4 tablespoon butter, room temperature
- 1 cup confectioners sugar
- 2 tablespoon maple syrup
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface.
- With a rolling pin, roll the dough out to 1/4-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
- Bake cookies in preheated oven 8-10 minutes, or until edges just start to brown.
- Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
- Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.