Maple Shortbread Sandwich Cookies
"A crisp, buttery, maple-flavored shortbread cookie sandwiched around rich maple syrup cream filling" - adapted from a recipe from King Arthur Baking Company
Ingredients
Cookies
- ½ cup butter or vegan butter substitute (i.e. Earth Balance) softened
- ¼ teaspoon salt
- ⅓ cup maple sugar
- ½ teaspoon maple flavor
- 1 ⅛ cup All-Purpose Flour
Filling
- 2 Tablespoons butter or vegan butter substitute (i.e. Earth Balance) softened
- 1½ cup powdered sugar
- 2 Tablespoons Maple Syrup
- ½ teaspoon vanilla extract
- 1 teaspoon milk or non-dairy milk (i.e. almond milk) or more if needed to make filling spreadable
Instructions
Make the Cookies
- In a mixing bowl, cream butter, salt, maple sugar, and maple flavor.
- Add the flour and mix just until the dough comes together.
- Wrap the dough in wax paper, and chill for 2-3 hours
- Preheat over to 300° F (150° C)
- On a lightly floured surface, roll the dough about ⅛" (3.175 mm) thick.
- Use a cutter to cut the dough into shapes. (I used plunger cookie cutters so they would leave an imprint on the cookies)
- Place cookies on baking sheet, and bake 20-25 minutes, until the edges begin to brown.
Make the filling:
- Beat all ingredients together in mixing bowl until smooth. If the filling isn't spreadable, add 1 teaspoon milk at a time, until it is a good consistency.
Assemble the Cookies:
- Spread the bottom of half of the cookies with about 1-2 teaspoon of filling. I found it was easiest to put the filling in a piping bag and pipe the frosting on the cookies- it made the filling look a lot neater.
- Place a 2nd cookie on top of the filling to create a sandwich.
- Store cookies in a covered container in the refrigerator. They can also be frozen for longer storage.
Tried this recipe?Let us know how it was!