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Fall Leaf Cookie Sandwiches

3 godz. 20 min 18 składników

Składniki
null: 1/2 cup butter, room temperature
null: 1 cup sugar
null: 1 egg
null: 1/2 teaspoon vanilla extract
null: 1 teaspoon maple extract
null: 2 cups flour, plus more for rolling
null: 1/2 teaspoon baking powder
null: 1/2 teaspoon salt
null: Red food coloring
null: Yellow food coloring
null: Orange food coloring
null: Green food coloring
null: 1 cup butter, softened
null: 4 cups powdered sugar
null: 1/3 cup maple syrup
null: 1 teaspoon vanilla
null: 1/2 teaspoon kosher salt
null: 1 tablespoon milk
Fall Leaf Cookie Sandwiches
Colorful sugar cookies dyed the colors of fall are filled with a rich maple buttercream.

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Prep Time: 40 min
Cooking Time: 2 hr 40 min
Servings: 12
Hard
Ingredients
Fall Leaf Cookie Sandwiches
1/2 cup butter, room temperature
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon maple extract
2 cups flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
Red food coloring
Yellow food coloring
Orange food coloring
Green food coloring
Maple Buttercream
1 cup butter, softened
4 cups powdered sugar
1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 tablespoon milk
Steps
Fall Leaf Cookie Sandwiches
In a mixing bowl, combine flour, baking powder and salt.
In the bowl of a stand mixer, beat butter and sugar until well combined and fluffy. Add egg and
mix well. Add vanilla and maple extract and beat until combined. Gradually add in flour mixture
with mixer on low speed.
When combined, divide the dough into 4 parts. Tint each portion of dough a different color.
Form each into a disk, then wrap each disk in plastic wrap and place in freezer to chill for a half
hour.
Cut each dough disk into small pieces and place randomly on a floured parchment (the pattern
will slightly resemble camouflage). Top the dough with a bit of flour and another piece of
parchment paper. Roll dough out until 1/6 of an inch thick and cut out leaf shapes, making sure
to have two cookies of the same shape for each sandwich. Re-roll dough as needed, taking
care not to over mix the colors. When all leaves are cut out, place them on parchment-lined
baking trays and let them chill in the freezer for at least 15 minutes.
Preheat oven to 325 degrees. Bake cookies for 12 to 15 minutes then cool completely on a wire
rack.
Maple Buttercream
In the bowl of a stand mixer, cream butter then add powdered sugar. Mix, starting on low, until
sugar is fully incorporated. Beat on high speed until fluffy, then add maple syrup, vanilla, salt
and milk, mixing well to incorporate. Briefly beat on high speed again to lighten the buttercream.
Set aside.
Once the cookies have cooled, form sandwiches by piping the buttercream onto one cookie,
topping with a second cookie and then piping leaf veins on the top cookie if desired.

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