Commemorate the changing season with these rich, double-maple cookies, sandwiched around a quick cream filling.
Look for a small maple leaf-shaped cutter at cookware stores.
Cookie dough must remain refrigerated if it is to be firm enough for rolling and cutting; keep unused dough refrigerated.
Bake the cookies and prepare the filling up to two days in advance. Transfer the cookies to a cookie tin and store at room temperature. Cover the filling and refrigerate it. Bring the filling to room temperature and assemble the sandwiches just before serving.
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