Maple Leaf Cream Wafers

Commemorate the changing season with these rich, double-maple cookies, sandwiched around a quick cream filling.

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Prep Time 55 min
Total Time 1 hr 55 min
Servings 36

Ingredients

Cookies

1: cup butter, softened

1/3: cup whipping cream

1/2: teaspoon maple extract

2: cups Gold Medal® all-purpose flour

2: tablespoons sugar

Filling

1/4: cup butter, softened

1: cup powdered sugar

1/2: teaspoon maple extract

3: to 4 teaspoons milk

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Directions

1 In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
2 Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.
3 Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
4 In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.

EXPERT TIPS

Expert Tips

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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