My parents and family friends planted their garden at my parents’ house last night. Big shoutout to “M” who did the bulk of the work. My contribution – because there was no way I was gardening in 90+ degrees- was to make these Maple Creme Cookies from e2bakesbrooklyn. I promise not all of my recipes are from her blog but I saw these and it took me right back to my 30th birthday last October. I visited some friends in NYC and Liz made these. So amazingly good! You can find the original recipe here. Now there is something you should know, my mother was posted in Canada for two years and since then, we’ve become all about all things Maple. She said these are better than the maple cremes she buys – now THAT’S an endorsement! If anyone has a good beaver tail recipe, send it my way, yum! (note: a beaver tail is a pastry, not an actual beaver tail, take it easy PETA)
This recipe is supposed to make 72 cookies (36 once sandwiched) but I made them a bit too big and ended up with 55/27.5 as a result, I had extra filling (the opposite of my last post) so I made sure each one had a nice dollop- sure, they may squish out the sides the teeniest bit, but hey, it’s a cookie not a fashion show. I found that these taste even better the next day.
Maple Creme Sandwich Cookies
makes about 3 dozen sandwich cookies
2 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large egg yolks, room temperature
4 tablespoons real maple syrup, preferably Grade B Dark Amber
1 teaspoon real vanilla extract
1/2 teaspoon maple flavoring
1/2 cup unsalted butter, softened to room temperature
2 1/4 cups confectioner’s sugar
pinch of Kosher or sea salt
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon maple flavoring
In a large mixing bowl, whisk together flour, cornstarch, nutmeg, baking soda, and salt. Set aside.
In a separate mixing bowl, beat the butter with a hand mixer until light and fluffy. Beat in sugars until completely combined. Add egg yolks one at a time, mixing until combined. Then mix in the maple syrup, vanilla and maple flavoring. Turn the hand mixer to low, add in the flour mixture in two installments. Cover the dough with plastic wrap and chill for 90 minutes or up to 2 days.
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Scoop the dough in one teaspoon increments. Roll dough into balls, and set them two inches apart on your prepared pans.(I did one pan at a time because my oven doesn’t like to bake evenly unless there is just one thing in the middle) Bake cookies for 7-9 minutes (mine came out at 9 but were slightly larger), until the tops no longer look doughy. Let cool on the baking sheets for 7-10 (I took mine off at 7) minutes before transferring to a rack to cool completely. Repeat process until all dough has been used. (You may have to shorten the baking times as the dough warms up once its out of the fridge and waiting to be baked)
To make the filling, place the butter in a large mixing bowl, and beat with a hand mixer on low speed. Once it’s smooth, add in 2 1/4 cups confectioner’s sugar and salt in two installments, until smooth. Beat in maple syrup, vanilla and maple flavoring.
To assemble a sandwich cookie fill a Ziploc or pastry bag with the filling and snip off a corner, apply filling by piping a dollop in the middle of the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie. Repeat until all cookies have been used.
These cookies keep well covered at room temperature for up to five days.