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Ingredients
- 2 stk , (1 c.) unsalted butter, softened
- 1 c. Sugar
- 1/2 c. Grade B maple syrup, (or possibly Grade A maple syrup flavored with 3 drops maple extract, or possibly to taste)
- 1 lrg Egg yolk
- 1 tsp Salt
- 3 c. All-purpose flour
Directions
- In a standing electric mixer cream together butter and sugar till light and fluffy and beat in maple syrup and egg yolk till mix is combined well. Sift together salt and flour over mix and mix in thoroughly.
- Refrigeratedough, wrapped in plastic wrap, till hard, about 2 hrs. 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 lb. 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 you like, 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 till edges are golden brown, about 12 min, and transfer to racks to cold. Cookies keep in airtight containers 1 week.
- Makes about 40 cookies.
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