1 cup butter
1 cup brown sugar
½ cup maple syrup
1 large egg yolk
3 cups flour
Divide the dough in half, wrap in plastic and chill until firm.
Pre heat your oven to 350F or 180C
Prepare your baking sheets, don’t we have too many options these days? silicone still leaves me confused, clay makes them crispy, parchment paper and good old butter on metal, take your pick.
Roll the chilled dough to about 1/8 thin. Maple leaf cookie cutter your leaves, get creative by drawing a knife lightly across them to mark veins. 8-10 minutes in the oven for smaller 3 inch cookies or 10-12 for larger 5 inch cookies. Bundle the scraps and chill again to get the most out of your dough.
Frosting (if you can’t get enough maple) ½ cup maple syrup and 2 cups of confectionary sugar should result in spreading or piping frosting.