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Maple Leaf Cookies

These tasty cookies are perfect for a Canada Day celebration—and the rest of the year as well, says Lynda Harnish of Pembroke, Ontario. "I make big batches at Christmas time for my family," she relates. "We can't get enough of them."

72 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Dash salt
FROSTING:
4 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup maple syrup
Maple leaf cookie cutter (2-3/4 inches)
Red paste or liquid food coloring
Pastry or heavy-duty resealable plastic bag
#3 round pastry tip, optional

Directions

In a bowl, cream butter and sugar until light and fluffy. Add eggs
and vanilla; mix well. Combine flour, cream of tartar, baking soda
and salt; add to creamed mixture and mix well. Roll out on a floured

2 of 2

Maple Leaf Cookies (continued)

Directions (continued)

surface to 1/8-in. thickness; cut with a cookie cutter dipped in
flour. Place 1 in. apart on ungreased baking sheets. Bake at
350° for 8-10 minutes or until edges are lightly browned (do not
overbake). Remove to wire racks to cool. For frosting, beat
confectioners' sugar, butter, vanilla and salt. Add syrup; beat
until smooth. If leaf veins are desired, set aside 1/2 cup; add food
coloring to remaining frosting. Spread red frosting on cookies. Cut
a small hole in the corner of a pastry or plastic bag; insert round
tip into bag. Fill bag with reserved frosting; pipe veins on leaves.
Yield: about 6 dozen.