Maple Leaf Cookies

<P>
<IMG SRC='MapleLeafCookies.JPG'>
<P>
        Maple Leaf Cookies

And joined, in love together,
Tne Thistle, Shamrock, Rose entwine
Tne Maple leaf forever!
—Alexander Muir

3/4 cup (6 oz/185 g) sugar, plus sugar for dusting
1 cup (8 oz/250 g) unsalted butter, at room temperature
1/2 cup (5 1/2 oz/170 g) pure maple syrup
1 teaspoon vanilla extract (essence)
1 egg yolk
3 cups (15 oz/470 g) all-purpose (plain) flour
1/4 teaspoon salt

These cookies are inspired by the changing colors of maple leaves in autumn. The dough can be made up to several days ahead, well wrapped and stored in the refrigerator until ready to bake. Serve the cookies with the rum raisin ice cream with cider sauce (recipe on page 117).

In a bowl, using an electric mixer set on high speed, beat together the 3/4 cup (6 oz/185 g) sugar and the butter until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, and egg yolk and mix well for 1 minute. Sift together the flour and salt directly onto the butter mixture, then beat on medium speed until well combined, about 2 minutes. Shape the dough into a ball, wrap in plastic wrap and refrigerate overnight.

The next day, preheat an oven to 350°F (180°C). Lightly butter 2 baking sheets.

Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and, using a rolling pin, roll out 1/8 inch (3 mm) thick. Using a maple leaf—shaped cookie cutter 4 inches (10 cm) across at the widest part, cut out as many cookies as possible. As the cookies are cut, place them 1 inch (2.5 cm) apart on a prepared baking sheet. Then, using a small paring knife, mark each cutout in a pattern resembling the veins of a maple leaf. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing them on the second prepared baking sheet. Dust each cookie with about 1/2 teaspoon sugar.

Place the baking sheets on separate racks in the oven and bake the cookies until the edges are lightly golden, 10—12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Remove from the oven and transfer to a rack to cool. Store in an airtight container at room temperature for up to 4 days. Makes 2 - 2 1/2 dozen.

From Autumn  by Joanne Weir, p 122.