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Life After Brown
what's Baking!!
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<blockquote data-quote="aspenleaf" data-source="post: 91929" data-attributes="member: 5143"><p><strong>Maple Leaf Cookies - DS this one is for you!</strong></p><p></p><p>Maple Leaf Cookies</p><p>From Taste of Home’s Complete Guide to Baking (submitted by Lynda Harnish, Ontario)</p><p></p><p>1 cup butter, softened</p><p>1 cup sugar</p><p>2 eggs</p><p>1 teaspoon vanilla extract</p><p>3 cups all-purpose flour</p><p>2 teaspoons cream of tartar</p><p>1 teaspoon baking soda</p><p>Dash salt</p><p>FROSTING:</p><p>4 cups confectioners’ sugar</p><p>2 tablespoons butter, softened</p><p>1 teaspoon vanilla extract</p><p>½ teaspoon salt</p><p>¾ cup maple syrup</p><p>Red paste or liquid food coloring</p><p><O<img src="/community/styles/default/xenforo/smilies/tongue.png" class="smilie" loading="lazy" alt=":p" title="Stick Out Tongue :p" data-shortname=":p" /></p><ul> <li data-xf-list-type="ul">In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until easy to handle.</li> <li data-xf-list-type="ul">On a floured surface, roll out dough to 1/8 in. thickness. Cut with a floured 2 ¾ in maple leaf-shape cookie cutter. Place 1 in apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges are lightly browned (do not over bake). Remove to wire racks to cool.</li> <li data-xf-list-type="ul">For frosting, beat the confectioners’ sugar, butter, vanilla and salt in a mixing bowl. Add syrup; beat until smooth. If leaf veins are desired, set aside ½ cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.</li> </ul><p>Yield: approx 6 dozen</p></blockquote><p></p>
[QUOTE="aspenleaf, post: 91929, member: 5143"] [b]Maple Leaf Cookies - DS this one is for you![/b] Maple Leaf Cookies From Taste of Home’s Complete Guide to Baking (submitted by Lynda Harnish, Ontario) 1 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda Dash salt FROSTING: 4 cups confectioners’ sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract ½ teaspoon salt ¾ cup maple syrup Red paste or liquid food coloring <O:p [LIST] [*]In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until easy to handle. [*]On a floured surface, roll out dough to 1/8 in. thickness. Cut with a floured 2 ¾ in maple leaf-shape cookie cutter. Place 1 in apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges are lightly browned (do not over bake). Remove to wire racks to cool. [*]For frosting, beat the confectioners’ sugar, butter, vanilla and salt in a mixing bowl. Add syrup; beat until smooth. If leaf veins are desired, set aside ½ cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.[/LIST]Yield: approx 6 dozen [/QUOTE]
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