Maple Leaf Cookie Recipe
Maple Leaf Cookie Recipe with Maple Balsamic Glaze has a secret ingredient! It is Vermont Maple Balsamic Vinegar! Yes Balsamic vinegar. You won’t believe how great these cookies are. It is soft butter cookie,make with real butter and then the maple vinegar is added as the extract. You don’t need much to make a powerful bite so go easy. The maple cookie glaze has maple extract or you can use the balsamic vinegar again. Even the chopped pecans have been baked in the vinegar. I know, I got carried away, but just love the flavor!!! To see how to make these cookies read more. Maple Leaf Cookie recipe has a Maple Balsamic Glaze. The glaze is creamy buttercream with a hint of maple flavoring. You will love it. I served this with Maple ice cream and everyone loved it. You will too. Watch the how to videos below and then check out the other recipes when you can. You will want to make these. If you don’t have the vinegar.. no worries, just use maple extract. These cookies are light, but buttery and well.. just delicious!
Yield: 36 cookies
- 1 cup butter, chilled, cut into tablespoon pieces+2 tablespoons for glaze
- 8 tablespoons maple syrup-divided
- 2 tablespoon Vermont Maple Balsamic vinegar-divided
- 2 large egg yolks
- 1 teaspoon maple extract
- 2 cups confectioner’s sugar-divided
- 3 cups all purpose flour
- ¼ teaspoon salt
- ¼ cup toasted Vermont Maple Balsamic Vinegar pecans, chopped as desired
- 1 cup pecans
- 2 tablespoons honey
- 2 tablespoons Vermont Maple Balsamic Vinegar*
- In small zip lock bag, place all ingredients, shake to coat and place pecans on a parchment lined baking sheet. Toast in oven at 350 for 20 minutes, stir at 10 minutes. Remove from oven and allow to cool. Use these pecans on Maple leaf cookies, on top of Maple ice cream, salads, or give as a gift.
- In food processor with steel blade, pulse flour, 1 cup confectioner’s sugar and salt until combined. Add chilled butter and pulse until mixture resembles coarse meal. Add egg yolks, 4 tablespoons maple syrup, 1 tablespoon Maple Balsamic Vinegar, maple extract and process until soft dough is formed. Divide dough in half, pat into rectangle, and wrap in plastic wrap. Refrigerate one hour.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Adjust oven rack to upper-middle and lower-middle positions.
- Roll each dough half to ¼ inch thickness and re-chill 10 minutes. Using a maple leaf cookie cutter, cut out shapes. Place on baking sheets ½ inch apart. Bake until edges are lightly browned, about 10-12 minutes. Remove from oven and let cookies cool before removing from pans.
- In glass proof microwave dish melt 2 tablespoons butter, 4 tablespoons maple syrup, and 1 cup sifted confectioner’s sugar. Whisk until smooth. Spread thinly on each cooled cookie, top with toasted pecans.