Title: Maple Crisps
Categories: Cookies
Yield: 120 servings
3/4 c Butter; softened
1/2 c Granulated sugar
1 Egg
1/2 c Maple syrup
1/2 ts Maple extract
3 c All-purpose flour; sifted
Flaked coconut; optional
Cream cheese; softened
And/or buttercream frosting
And/or candied peel;
-optional
Recipe by: St. Louis Post-Dispatch 1/1/1990
Cream together butter and sugar with electric mixer. Add egg and maple
syrup, mixing until smooth. Mix in maple extract. Gradually add flour to
batter, beating well after each addition. Cover dough and refrigerate 4
hours, or overnight.
Roll out dough about 1/8-inch thick on a lightly floured pastry cloth.
Cut with various shaped cookie cutters.
Transfer to ungreased cookie sheets. Sprinkle coconut on unbaked cookies,
if desired. (The coconut will adhere without an egg-white wash.) Bake in a
preheated 350-degree oven 6 to 8 minutes, or until done. Watch cookies
carefully because they burn easily. Cookies are done when they are lightly
browned around outer edges. Remove from oven and transfer immediately to
racks to cool (if left on baking sheets, the cookies will continue to
cook).
If coconut is not used, frost cooled cookies with buttercream frosting
or spread with soft cream cheese and top with candied peel, if desired.
Yield: About 10 dozen 1 1/2-inch diameter cookies.
Suggestion: Jam, lemon curd or chocolate glaze may be used to top
cookies, or use two cookies to make a sandwich with a sweet filling.
