Monday, November 29, 2010
Buck Bannister No comments
So, I began to work on a sandwich cookie. My first thought was to use a basic sugar cookie dough and cut the cookies out in the shape of maple leaves. But, I thought the sugar cookie might overwhelm the maple filling and also be too crunchy. So, I decided to adapt my Shrewsbury Cakes recipe for a softer cookie and flavor it with some maple to compliment the filling.
These turned out exceptionally well, and I could almost sit and eat the filling by itself! You can make these as big or small as you like. I used a large scoop for the cookies so my finished cookies were about 3-4 inches across.
1/4 cup unsalted butter, room temperature
1/4 cup shortening, room temperature
1 cup sugar (plus extra for rolling)
1 1/2 tsp. maple extract
3 tbs. milk
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1 large egg white
2 cups powdered sugar
2 tbs. pure maple syrup (or 1 tbs. maple extract)
2 tbs. milk
1/4 cup shortening, softened
In bowl of electric mixer fitted with paddle attachment, mix egg white and 1 cup of powdered sugar until smooth. Add maple syrup, milk and shortening and beat until smooth.
Take 1 cookie and place 1 1/2 tsp. of filling in center (I found using a small cookie scoop worked well.) Top with a second cookie and press together to distribute filling.