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Sugaring season starts in mid-February in Vermont, and lasts until the trees bud. Showing up with a plate of these maple shortbread cookies to a “Sugar on Snow” dinner isn’t a bad idea. The maple isn’t overpowering, and the cookies aren’t overly sweet. If you don’t want to bother rolling them out and using a cookie cutter, you can always form the dough into a log, chill it, and slice rounds. But, really, making maple-leaf shaped cookies is half the fun.

1 cup (2 sticks) unsalted butter
3/4 cup sugar
1/2 cup maple syrup
1 egg yolk
3 cups all-purpose flour

In a stand mixer, beat the butter until it is light and airy. Add the sugar, beat until incorporated, then add the syrup and egg yolk. With the mixer on low, gradually add the flour, mixing until the dough is just combined. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least an hour (overnight is better).

Preheat oven to 350 degrees and line two cookie sheets with parchment. Divide the dough in half, keeping one half in the fridge. Roll the other half out to 1/8″ thick, and cut with a cookie cutter. Save the dough scraps, put them back in the fridge as you roll out and cut the second half of the dough. Continue rolling and cutting until the scraps are all used up. Bake at 350 degrees for 12-15 minutes, until the edges are slightly browned (the cookies may look undercooked in the middle, this is fine. They’ll firm up on the cooling rack). Depending on the size of your cookie cutter, this will make approximately 24 cookies.

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