Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup maple cream (or maple syrup)
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie cutters (leaf-shaped)
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Fold in the shredded coconut and maple cream until evenly distributed throughout the dough.
5. Roll out the dough on a floured surface to a thickness of about 1/4 inch. Use leaf-shaped cookie cutters to cut out the dough and place the cookies on the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
7. Once the cookies are cool, spread a generous amount of maple cream on the bottom of one cookie and sandwich it with another cookie.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes approximately 24 sandwich cookies
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 90mg
Total carbohydrates: 27g
Dietary fiber: 1g
Sugars: 16g
Protein: 2g
Substitutions for ingredients:
- Maple cream can be substituted with maple syrup, but the consistency of the dough may be slightly different.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut or omitted altogether.
Variations:
- Add chopped nuts (such as pecans or walnuts) to the dough for added crunch.
- Drizzle melted chocolate over the finished cookies for a decadent touch.
- Use different shaped cookie cutters for a different look.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and fluffy dough.
- Chill the dough for 30 minutes before rolling it out to make it easier to handle.
- Use a small offset spatula or butter knife to spread the maple cream evenly on the cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5 minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the finished cookies with additional shredded coconut or chopped nuts for added texture.
Pairings:
Serve these cookies with a hot cup of tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the cookies are spreading too much during baking, chill the dough for an additional 10-15 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before starting.
Food history:
Maple syrup has been a staple in North American cuisine for centuries, and is often used in sweet treats like these cookies.
Flavor profiles:
These cookies have a sweet and nutty flavor from the maple cream and shredded coconut, with a buttery and slightly salty undertone from the cookie itself.
Serving suggestions:
Serve these cookies as a sweet treat at a fall-themed party or as a dessert after a cozy dinner.
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Taste: Sweet, Coconutty, Maple, Crunchy, Maple-Flavored