October 24, 2009

Maple Sugar Buttons

2 2/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, soft
1/4 c. maple syrup
2/3 c. lightly packed brown sugar
1 large egg
36 6 inch colorful licorice laces (at candy stores)

Combine flour, bakings soda, and salt in a med. bowl.  In the bowl of an electric mixer, beat butter, maple syrup and brown sugar on high until light and fluffy.  Blend the egg. Gradually add teh flour mixture, beating well between each addition.

Divide the dough in half and flatten into two disks.  Wrap in wax paper and refrigerate until firm about an hour.
Preheat oven to 350. Line 3 cookie sheets with parchment paper.  On a floured work surface, roll out one dist until it's about 1/4 in thick. Use a 1 1/2 inch diameter glass to to cut out as many circles from the dough as possible.  Transfer the circles to cookie sheets, about 1 inch apart.  Press a smaller glass or cookie cutter partway into the dough to create the button rim. Use a straw or a tooth pick to make 4 holes in the center of the cookie.
Bake until golden brown, 10-12 minutes. Transfer to a wire rack and let cool completely. When ready to serve, thread licorice through the button holes.

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