2 Sticks; (1 cup) unsalted
-butter, softened
1 c Sugar
1/2 c Grade B maple syrup; (or
-Grade A maple syrup
-flavored with 3 drops maple
-extract, or to taste)
1 lg Egg yolk
1 ts Salt
3 c All-purpose flour
In a standing electric mixer cream together butter and sugar until light
and fluffy and beat in maple syrup and egg yolk until mixture is combined
well. Sift together salt and flour over mixture and fold in thoroughly.
Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may
be made 4 days ahead and chilled.
Preheat oven to 350?F.
Divide dough in half. Keeping one half chilled, lightly flour other half
and on a lightly floured surface gently pound with a rolling pin to soften.
Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie
cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking
sheets and if desired, with back of a knife, mark cookies decoratively.
Make more cookies in same manner with remaining dough and with all the
scraps pressed together.
Bake cookies in batches in middle of oven until edges are golden, about
12 minutes, and transfer to racks to cool. Cookies keep in airtight
containers 1 week.
Makes about 40 cookies.
Yields
1 Servings