I received a maple leaf cookie cutter along with a recipe over 10 years ago as a gift when I moved to the United States the first time. I have adapted the recipe slightly to use the wonderful Cocoa Powder and Maple Sugar from The Spice House.
In a mixing bowl at medium speed, cream butter and sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, combine the flour, cocoa powder, baking powder and salt and mix into the creamed ingredients, a tablespoon at a time, until well-mixed. Divide the dough in half and chill for 1 hour.
Heat oven to 350°F. Grease 2 large cookie sheets. On a lightly floured surface, with half of the dough at a time, roll to 1/8-inch thick. Dip a maple leaf cookie cutter into flour and cut dough into shapes. Using a metal spatula, place cookies 1/2-inch apart on cookie sheets. Re-roll trimmings and continue to cut shapes. Sprinkle each cookie with a generous sprinkle (approximately 1/4 teaspoon) of The Spice House Maple Sugar and bake 8 minutes or until lightly browned. Cool one minute on the tray and then transfer cookies to racks to cool completely. Makes about three dozen.
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