Double the maple flavor with maple buttercream sandwiched in between two thin and crispy maple shortbread cookies.
Cuisine: American, Canadian
Keyword: cookies, Fall, holiday, Maple Syrup
Stand or hand mixer
2½ inch round cookie cutter
For the cookies:
1cuppacked brown sugar
For the maple filling
For the cookies, whisk together flour, salt, baking powder, and cinnamon.
Using an electric mixer, beat butter and brown sugar in large bowl on medium speed until light and fluffy. Add egg and maple flavor and mix well.
Gradually beat in flour on low speed until well combined. Cover and chill in the refrigerator for at least 2 hours.
Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
Roll out dough on generously floured surface to 1/8-inch thickness. Cut out with 2½ inch round cookie cutter.
Bake 7-9 minutes or until edges are lightly browned. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
For the maple cream filling, cream butter until light and fluffy. Add confectioners' sugar, maple flavor and maple syrup, and beat until smooth.
Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.
I like to store these cookies in the refrigerator to keep the filling firm, but they can also be kept in an airtight contianer at room temperature up to 3 days. Fill just before serving to keep the cookies crisp.