This recipe has not only have this creamy filling bursting with maple flavor, but also the cookies, which are made with maple sugar instead of regular granulated sugar, have an incredibly appealing sablé texture that almost melts in the mouth.
For the cookies
For the cream filling
To make the cookies: In a large mixing bowl (or the bowl of a stand mixer), beat the butter or dairy free buttery shortening and granulated maple sugar until the mixture is light and fluffy, about 2 minutes. Add the maple syrup and beat until the mixture is creamy.
In another bowl, whisk the flour and baking powder together. With the mixer on low speed, add the dry ingredients to the maple mixture until the dough comes together. Using your hands, gather the dough into a ball and cut into 4 portions. Keep one portion out and wrap the remaining dough in plastic wrap.
On a generously floured surface, roll the maple dough to a 1/8-in (0.3-cm) thickness. Using a cookie cutter, cut out as many cookies as possible, delicately transferring them to the parchment paper-lined baking sheet as you go. Since the dough is rolled out thin, it may help to use a small spatula to lift off and transfer the cookies. The cookies can be placed close to one another on the baking sheet because they won’t spread out while baking. If desired, use the dull side of a knife to trace shallow lines and a maple leaf pattern. Brush each cookie with milk and dust with coarse maple sugar. Bake for 10 minutes, or until the cookies are lightly golden on the edges. Let cool completely on wire racks. Repeat the roll out and baking process to use the remaining cookie dough.
To make the cream filling: Put the maple butter and softened butter in a large mixing bowl and whisk with an electric mixer until the two are well incorporated. Add the powdered sugar and whisk on low speed until the sugar is mixed in, and turn up the speed. Whisk until the cream filling is light and fluffy, about 3 minutes. Keep in the refrigerator until you’re ready to assemble the cookies (take it out of the fridge about 15 minutes before assembly so it spreads more easily).
To assemble the cookies: Spread a generous layer of cream filling on one cookie, then cover with a second cookie. Repeat to assemble all cookies. Eat any remaining cream filling by the spoonful.
The assembled cookies will keep in an airtight container in the refrigerator for 4 to 5 days. They are at their crispiest in the first 24 hours. The filling then softens the cookies a bit, but they remain just as irresistible.
Recipe Credit: Adapted from RicardoCuisine.com.
Courses Snack, Dessert
Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/homemade-maple-leaf-cookies/