1tablespoonheavy creamdouble cream, or whipping cream
½teaspoonmaple extractor vanilla extract
For the maple leaf cookies:
In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, maple syrup and extract until fluffy.
Add the flour and salt and mix on low until combined. Wrap the dough and chill in the fridge for 30 minutes.
Meanwhile, make the creme filling by beating all ingredients together until smooth and creamy. It should be a pipable thickness, so if necessary, add a little more powdered sugar to thicken or cream to thin. Set aside (or put in the fridge if making it far in advance - you may need to add more cream to thin it if it has been refrigerated).
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silpats.
Lightly flour the counter, then roll out the chilled dough to ⅛-inch thick. Cut out shapes with a cookie cutter (I use a maple leaf shape), re-rolling and cutting until the dough is used up.
Then place the cookies onto the prepared cookie sheets. Chill the cookies on the tray in the freezer or fridge for 15 minutes.
Bake the cookies for 6-8 minutes or until just beginning to turn golden. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
When the cookies are completely cooled, turn half of them upside down, pipe or spoon a little of the cream filling onto them, then top with the other half of the cookies to create maple sandwich cookies.
If you can’t find maple extract in the baking section, replace it using vanilla extract.
When baking maple leaf creme cookies, make sure your butter and eggs, and milk are at room temperature to create the best texture.
If you’re making the maple cream in advance, you may need to add a bit more cream to thin it out as it will absorb moisture in the fridge.
Before stuffing the cookies with filling, the cookies need to be completely cooled or the filling will melt.
The cookies will spread slightly when baking, so make sure they are spaced out at least one inch.
Storing: Maple cream cookies can be stored in an airtight container or bag outside of the fridge for up to 1 week.
Freezing: Cooked and cooled cookies can be stored in the freezer for 3-4 months in a freezer-safe bag or container. You can also make the cookie dough ahead of time, wrap it tightly in plastic wrap, then freeze it for 3-4 months.