Maple leaf butter cookies from The Best of Gourmet 1996: Featuring the Flavors of England, Ireland & Scotland by Gourmet Magazine Editors

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Notes about this recipe

  • IowanCorn on March 06, 2024

    A good cookie, on the crisp side, and the maple flavor is there without making it too sweet. After chilling, the dough is quite hard, which the recipe admits, suggesting that you beat it with a rolling pin first. I found that pushing down with the heel of my hand worked better. But it does need chilling, otherwise the dough is too soft to roll. Also, 12 minutes was a touch long, it worked better at 10 and a half so the corners didn't get overly brown.

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