Maple Crisps
Serving Size : 120 Preparation Time :0:00
Ingredients for prepare Maple Crisps
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | c | Butter - softened |
| 1/2 | c | Granulated sugar |
| 1 | | Egg |
| 1/2 | c | Maple syrup |
| 1/2 | ts | Maple extract |
| 3 | c | All-purpose flour - sifted |
recipe Maple Crisps
Recipe by: St. Louis Post-Dispatch 1/1/1990 Cream together butter and
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sugar with electric mixer. Add egg and maple syrup, mixing until smooth. Mix in maple extract. Gradually add
Maple Crisps
flour to batter, beating well after each addition. Cover dough and refrigerate 4 hours, or overnight. Roll out
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dough about 1/8-inch thick on a lightly floured pastry cloth. Cut with various
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shaped cookie cutters. Transfer to ungreased cookie sheets. Sprinkle coconut on unbaked
Maple Crisps
cookies, if desired. (The coconut will adhere without an egg-white wash.) Bake in a
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preheated 350-degree oven 6 to 8 minutes, or until done. Watch cookies carefully
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because they burn easily. Cookies are done when they are lightly browned around outer edges. Remove from oven
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and transfer immediately to racks to cool (if left on baking sheets, the cookies will continue to cook). If
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coconut is not used, frost cooled cookies with buttercream frosting or spread
Maple Crisps
with soft cream cheese and top with candied peel, if desired. Yield: About 10 dozen
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1 1/2-inch diameter cookies. Suggestion: Jam, lemon curd or chocolate glaze may be used
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to top cookies, or use two cookies to make a sandwich with a sweet filling.
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