Saturday, November 2, 2013

Maple Cream Sandwich Cookies



Growing up, I always thought maple was an old person flavor. I guess because I always associated it with older people. My grandmother loved those maple nut goodies that you could buy for $1 a bag and when my Mom would take us to Dunkin' Donuts, she would always get the maple glazed donut. 

Well, I definitely don't associate maple with old people anymore. Maybe that's because I'm getting old myself (like, the big 4-0 in seven days......SEVEN days people!) The maple glazed donut is the first one I grab when I see it in one of those pink and orange Dunkin Donuts boxes. And don't even get me started on the maple bacon craze. I'm totally on board with that. Mmmm. 

However, I still have not come around to maple nut goodies. 

So, when I saw this recipe for maple cookies, I jumped at making them and since my love for sandwich cookies is pretty strong, I thought they would be great with Smitten's cream filling from her homemade oreos. I just replaced the vanilla extract with maple extract. 




Maple Cream Sandwich Cookies
Cookie recipe from Sugar Pies
Cream Filling recipe slightly adapted from Smitten Kitchen

1/4 cup butter, room temperature
1/4 cup shortening, room temperature
1 cup sugar, plus extra for rolling
1 1/2 teaspoon maple extract
1 egg
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cream of tartar

Preheat oven to 350.

In a large bowl, cream together the butter, shortening and sugar until fluffy, about 2-3 minutes.  Add maple extract, egg, and milk and mix until combined.  In another bowl, mix together the flour, soda, salt, and cream of tartar.  Add the dry ingredients to the creamed mixture and mix until combined.  

Using a cookie scoop or tablespoon, scoop out dough and then roll into balls. Roll balls of dough in the extra sugar and place on parchment lined baking sheet. Flatten the dough slightly with the bottom of a glass that has been dipped in sugar. 

Bake at 350 degrees for about 10-12 minutes or until the cookies are a light golden color. Cool on the baking sheet for 5 minutes then remove to wire racks for further cooling. *Make sure cookies are completely cool before sandwiching with cream filling*


For the maple cream filling:
1/4 cup butter, room temperature
1/4 cup shortening
2 cups powdered sugar
2 teaspoons maple extract

Place the butter and the shortening in a mixing bowl and gradually beat in the sugar and maple extract at a low speed with an electric mixer.  Once incorporated, turn the mixer on high and beat for around 2-3 minutes or until the filling is light and fluffy.

To assemble the cookies, place the cream in a pastry bag with a 1/2 inch round tip. You can also just smear it on like I do, but piping the cream on the cookie is probably easier. (personally, I just don't want to clean out a pastry bag and tip, ugh...worst.chore.ever.) Anyway, put desired about of cream into the center of one cookie. Place another cookie that is equal in size to the first, on top of the cream. Continue until all cookies are made into sandwiches. 

Enjoy!










5 comments:

  1. Oh I would eat the heck out of these. I love maple!

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  2. I love maple, too! Although I'm with ya on the maple nut goodies. Can't quite get into those. These look so good!

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  3. How many cookies does this recipe make? I have to feed an army so I want to make sure I get it right!

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  4. I'm a sugarmaker from Vermont, and an at-home baker. And where the picture of these looks fantastic..... i daresay that maple extract is not maple syrup, and in some cases it is not even real maple flavoring. Caution: artificial maple flavoring is to maple as cool whip non-dairy topping is to whipped heavy cream ---- not even in the same ballpark. Will try and modify this recipe using darker (real) maple syrup.

    ReplyDelete

 
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