Maple Shortbread Sandwich Cookies

Ingredient List for cookies (makes double portion of cookies):

• 1 cup of softened organic unsalted Irish cream butter
• ½ teaspoon of Himalayan salt
• 4 tablespoons of organic white, brown, coconut, or date sugar
• ½ cup of organic maple sugar
• 1 teaspoon of maple flavor powder (optional)
• 2 cups and 4 tablespoons of organic all-purpose flour (unbleached unbromated), divided

Ingredients for filling:

• 4 tablespoons of softened organic unsalted Irish cream butter
• 3 cups of organic sugar powder
• ½ teaspoon of Himalayan salt
• 4 tablespoons of grade B Canadian organic maple syrup
• 1 teaspoon of natural vanilla extract or vanilla paste
• ½ teaspoon of maple flavor powder
• 2 tablespoons of organic whole or 2% milk (optional) for softening the filling

Making Maple Sandwich Cookies

Before starting work turn on the oven and preheat it to to 300 degrees Fahrenheit. Low temperature is desired for even and slow cooking of cookies. Wash your hands and begin:

In a stand mixer bowl combine softened butter, salt, all the sugars, and maple flavor if you choose to use it.

Beat everything together for a few minutes to well blended consistency. Slowly add flour while the mixer is on low speed and continue until the mass is beginning to form and take shape.

Then take it out of the mixer bowl and place the entire amount in a plastic bag or wrap. Place the wrapped dough in the refrigerator for at least half an hour. If you keep the dough cold for an extra 30 minutes, then let it warm up for 15 after taking it out.

Line your cookie sheet with foil or paper and oil it lightly. Set aside and have it ready for when needed.

Next spread some flour on a surface you will be working on and roll the dough. The rolled dough should be thin, about 1/8” thick. What you do next is totally up to you – use a glass rim, cookie shapes, or cut the desired forms by hand, but shape all the cookies. Maple leaves work best since the cookies are maple flavored, but Christmas trees or hearts would look just fine too.

Once cut put the cookies on the prepared baking sheet or multiple sheets and place them in the oven for 20-25 minutes. The cookies should start turning a bit golden brown when they are done. Take the baking sheets out of the oven and let them cool without taking the cookies off.

How to make the filling:

The sequence is rather simple – take all the ingredients except for milk and mix everything together. The filling should be smooth and easily spreadable. If not, add some milk.

Take two cookies of the same shape, spread the filling on the bottom of one, and glue the other one right together, with the spread in between, like a sandwich, hence the name.

You can enjoy the cookies right away or store them in an air-tight container for a few days. If you made enough to last for a long time, keep them in the freezer.

Enjoy!