Glazed Maple Leaf Cookies
Yields: 48
Prep Time: 20 mins
Total Time: 1 hr 50 mins
Ingredients:
Cookies:
3 cups (360 g.) all-purpose flour, plus more for dusting
1 cup raw walnuts
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup (200 g.) granulated sugar
1 large egg
1 Tbsp. whole milk
1 tsp. pure maple syrup
Icing:
3/4 cup (160 g.) light brown sugar
6 Tbsp. unsalted butter
1/2 tsp. maple extract or pure vanilla extract
1/2 tsp. pure maple syrup
1 1/2 cups (175 g.) confectioners’ sugar
Pinch of kosher salt
Pinch of ground nutmeg
3 Tbsp. whole milk
Crushed raw walnuts and maple sugar, for serving (optional)
Equipment Needed:
A maple leaf-shaped cookie cutter
Directions:
In a food processor, pulse flour and walnuts until walnuts are finely ground. Add baking powder, cinnamon, and salt, and pulse until combined.
In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until fluffy and pale in color, about 2 minutes. Add egg, milk, and syrup, and beat until combined. Gradually add dry ingredients and beat on medium-low speed until combined and no dry streaks remain. Transfer the dough to a clean surface and wrap it with plastic wrap. Refrigerate at least 1 hour or up to 2 days.
On a lightly floured surface, roll dough to 1/8" thick. Cut cookies into maple shapes, re-rolling scraps if necessary, for a total of about 48. Transfer to 2 parchment-lined baking sheets. Freeze until cold, about 10 minutes.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets top to bottom halfway through, until edges start to turn lightly golden, 10 to 12 minutes. Let cool.
Icing & Assembly:
In a small saucepan over low heat, cook brown sugar and butter, stirring constantly to avoid burning, until sugar is dissolved, 2 to 3 minutes. Transfer to a heatproof medium bowl and let cool slightly. Whisk in maple extract and maple syrup. Slowly add confectioners’ sugar until combined, then stir in salt and nutmeg. Whisk in milk; the icing will be light brown.
Dip one side of each cookie into icing and let excess drip off. Decorate with crushed walnuts or maple sugar (if using).
Recipe courtesy of Delish.com