VERMONT MAPLE COOKIES
SERVES 16 3-INCH SANDWICHE COOKIES
FOR THE COOKIES
3 to 4 tbsp water
2 tsp pure maple extract
2 1⁄2 cups all-purpose flour
1 cup sugar
1⁄2 tsp baking soda
1 cup vegan margarine
FOR THE FILLING
1⁄2 cup vegan margarine
1 1⁄2 cups powdered sugar
1⁄2 tsp pure maple extract
1 to 2 tbsp pure maple syrup
NUTRITIONAL VALUES
Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42m
METHOD
To make the cookies:
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat.
Combine 3 tbsp water and maple extract in a small bowl Place aside. Combine the flour, sugar, and baking soda in a food processor. Mix in the margarine and water mixture. Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.
Roll the dough out on a lightly floured surface until it is 14 inch thick, working with half the dough at a time. Cut out as many shapes as you can with a 3-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies. If the dough becomes too soft to work with, place it in the refrigerator for 10 to 15 minutes. Place the shapes 12 inch apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow to cool on the pan.
To make the filling: Beat the margarine with a handheld or stand mixer until smooth. As needed, add powdered sugar, maple extract, and maple syrup to the mixer on low speed. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cookies: Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the two cookies together lightly. Rep with the remaining cookies.
Combine 3 tbsp water and maple extract in a small bowl Place aside. Combine the flour, sugar, and baking soda in a food processor. Mix in the margarine and water mixture. Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.
Roll the dough out on a lightly floured surface until it is 14 inch thick, working with half the dough at a time. Cut out as many shapes as you can with a 3-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies. If the dough becomes too soft to work with, place it in the refrigerator for 10 to 15 minutes. Place the shapes 12 inch apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow to cool on the pan.
To make the filling: Beat the margarine with a handheld or stand mixer until smooth. As needed, add powdered sugar, maple extract, and maple syrup to the mixer on low speed. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cookies: Spread a layer of filling on the bottom side of each cookie. Place another cookie on top of the filling, bottom side down. Press the two cookies together lightly. Rep with the remaining cookies.
RECIPE NOTES
Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.
