I have a confession to make. I did not make these cookies today, but rather mixed them up and had my two friends cut them out and bake them in preparation for the Staycation Party a couple of weeks ago. Note in the picture below that they are alligator shaped. The whole idea of the Staycation is to go on a trip without ever actually leaving home, and I thought some Australian wildlife – we ate koala maple cookies and kangaroo maple cookies, too – would do the trick.
This recipe is adapted from Epicurious. I’ve been adding whole wheat flour to a lot of baked goods lately, party to free up some space in my cupboard, and partly to give my baked goods a more nutty, hearty quality. For this recipe in particular, I think the whole wheat flour was a good addition that made for a richer tasting cookie that’s not too sweet (I know what you’re thinking Dad – why bother, right? But really, these are pretty good!).
Maple Butter Cookies
1 c. butter, softened
1 c. sugar
1/2 c. maple syrup
1 large egg yolk
1 tsp. salt
1 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
Cream butter and sugar together until light and fluffy. Mix in maple syrup and egg yolk. Fold in salt and flours until combined well. Divide dough into 2 balls and wrap in plastic wrap. Chill until firm, about 2 hours.
Preheat oven to 350º. Remove one ball from the fridge and roll out on a lightly floured surface until about 1/8″ thick (or thicker or thinner depending on your preferences). Cut cookies out using fun cookie cutters from your friends in Australia (or whatever fun cookie cutters you have). Chill scraps. Place cookies on a cookie sheet lined with parchment paper. Bake cookies for 10 – 12 minutes, depending on your oven. Repeat steps with remaining ball of dough. Gobble up them up within a week!