Autumnmapleleafcookies Recipes

Steps:

• Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
• Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
• Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
• Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners' sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.

Steps:

• In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature.
• Add milk.
• In a separate bowl, combine dry ingredients.
• Add cooled syrup mix; mix well to combine.
• Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
• Roll on lightly floured surface to 1/4-inch thickness.
• Cut with maple leaf cutters.
• Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.).
• Immediately remove cookies to wire rack.
• Combine glaze ingredients well; brush cookies with glaze immediately.
• Cool completely.

Steps:

• Cream butter and sugar together.
• Add 1/2 cup of maple syrup and egg yolk, mix well.
• Sift in flour and salt, combine well.
• Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
• Heat oven to 350 degrees.
• Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
• Place on baking sheet (ungreased is fine).
• Bake apx 12 minutes.
• Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
• To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

Steps:

• Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
• Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
• Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
• Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.

Steps:

• 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.

Steps:

• Preheat the oven to 350°.
• Sauté the squash, onion and tomatoes in 2 T butter until tender.
• Melt 1/4 cup butter in saucepan and stir in the flour.
• Gradually add the bouillon, stirring until thickened.
• Stir in the cream, basil, parsley and pepper.
• Remove from the heat and stir in the vegetables and rice.
• Put in a greased 2-quart casserole and sprinkle with parmesan.
• Bake in oven until bubbly and heated through.

Steps:

• Melt butter in a small saucepan over low heat.
• Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
• Transfer butter mixture to a small bowl, scraping pan to include milk solids.
• Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
• Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
• Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
• Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
• Add flour mixture to butter mixture; beat on low speed until blended.
• Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
• Preheat oven to 350°.
• Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
• Place remaining 1 egg white in another small bowl; stir with a whisk.
• Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
• Place cookies, on a baking sheet coated with cooking spray.
• Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
• Bake for 12 minutes or until pale brown.
• Remove cookies from pan; cool completely on wire racks.
• Repeat procedure with remaining dough, egg white, and walnut mixture.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream sugars and butter together.
• Add egg and vanilla and maple extracts and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, and spices. Gradually add to butter and sugar mixture.
• Drop into small balls onto a nonstick cookie sheet. Decorate with sanding sugar or festive sprinkles.
• Bake for 10-14 minutes.