Shape dough into a disk, cover, and refrigerate until firm enough to roll, about 45 minutes. Preheat oven to 325°F. On a lightly floured surface, roll dough to ¼-inch thickness. Cut with a floured 2¾-inch leaf-shaped cookie cutter. Place cookies 1 inch apart on parchment-lined baking sheets. Bake for 20–25 minutes, or until edges are light golden brown. Remove from pans and cool completely on wire racks. In a small bowl, whisk confectioners’ sugar and maple syrup until smooth. Spread glaze over cooled cookies and let stand until set. Oatmeal Snickerdoodle Cookies Ingredients • 2 cups all-purpose flour
• 2 cups rolled oats • ½ tsp baking soda • ½ tsp baking powder • ¼ tsp salt • 2 tsp cinnamon • 1 cup butter, room temperature
Glazed Maple Shortbread Cookies Ingredients • 1 cup butter, softened • ¼ cup sugar • 3 tbsp cornstarch • 1 tsp maple flavouring • 1¾ cups all-purpose flour Glaze • ¾ cup plus 1 tbsp confectioners’ sugar • ⅓ cup maple syrup Directions
• ½ cup white sugar • ½ cup brown sugar • ½ tsp vanilla extract • 2 eggs Sugar Coating Mix • ¼ cup white sugar • 1 tsp cinnamon Directions Preheat oven to 350°F.
In a large bowl, beat butter, sugar, and cornstarch until smooth. Mix in maple flavouring, then gradually add flour until combined.
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Relax, leave the cleaning to us!
519.637.3542 st-thomas mollymaid.ca Relax, leave the cleaning to us! 519.637.3542 st-thomas mollymaid.ca
mollymaid.ca
mollymaid.ca
519.637.3542 st-thomas mollymaid.ca
519.637.3542
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mollymaid.ca
519.637.3542 st-thomas mollymaid.ca 519.637.3542 st-thomas mollymaid.ca mollymaid.ca
519.637.3542 st-thomas mollymaid.ca
BRIWOOD HOLIDAY COOKBOOK – 25 – HOMETOWN ST. THOMAS
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