Yesterday morning was my last long training run (12 miles) before my marathon next Saturday! Woo Hoo! It was definitely the coldest morning since I started training. I woke up and checked the weather and saw that it was 30 degrees. All I wanted to do was stay in my nice warm bed, and I probably would have if it wouldn’t have been for my running partner Erin texting me to make sure I was up. So I rolled out of bed ate my pre-run breakfast cookie and was on my way. Just like so many of my other long runs I get cravings and think about the food I can devour when I am finished. My mind thought of these wonderful maple cream cookies that I saw about a month ago that I have been planning on making. Today was the day and they were so worth it! 🙂 My house smelled of maple syrup for hours! Maple cream filling sandwiched between two delicious maple flavored cookies are a perfect accompaniment to a cup of coffee or tea.
Maple Cream Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoon maple extract
- 4 tablespoon butter, room temperature
- 1 cup confectioners sugar
- 2 tablespoon maple syrup
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes. Add the egg and maple extract; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface.
- With a rolling pin, roll the dough out to 1/4-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
- Bake cookies in preheated oven 8-10 minutes, or until edges just start to brown.
- Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
- Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.
Source: Dream About Food
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