Nutmeg Maple Butter Cookies
These are really good simple & kinda plain butter cookies with just enough maple flavor to be different - I had just enough maple syrup hiding in the back of the fridge to make them ...
From Gourmet via Smitten Kitchen
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup sugar
- 1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
- 1 large egg yolk
- 1 teaspoon salt
- 3 cups all-purpose flour
- 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. Chill about 10/15 minutes before baking. I glazed these with an egg wash.
- Bake cookies in batches in middle of oven until edges are golden, about 8 - 10 minutes.