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Maple Leaf Cookies

 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 King Arthur Unbleached 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

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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.