Maple-Cream Cookie Sandwiches

These cookies are great for any celebration, but with their rich maple filling, they’re the perfect finale for a Canada Day barbecue.

MAKES: 16 sandwich cookies

PREP TIME: 30 minutes

CHILLING TIME: about 1 hour

COOKING TIME:8 to 10 minutes

INGREDIENTS:

COOKIES:

• 3 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup firmly packed dark brown sugar
• ¼ cup maple syrup
• 1 large egg

Maple Cream Filling

• 2 cups icing sugar, sifted
• ¼ tsp fine sea salt
• ¼ cup unsalted butter, softened
• 5 Tbsp maple syrup (approx.)

INSTRUCTIONS:

1. For the cookies, whisk together the flour and salt in a medium bowl. Set aside.
2. In a large bowl and using an electric mixer, beat together the butter and both sugars until fluffy. Beat in the maple syrup and egg until well combined.
3. Beat the flour mixture into the butter mixture, a little at a time, until a smooth dough forms. If the dough is crumbly, turn it out onto a lightly floured work surface and knead gently until it comes together.
4. Divide the dough in half. Pat out each piece into a disc about ½ inch thick. Wrap each piece of dough tightly in the plastic wrap, then refrigerate until firm, about 1 hour. (The dough can be refrigerated for up to 3 days. Remove it from the fridge about 1 hour before rolling it out.)
5. When ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper, then set aside.
6. On a lightly floured work surface, roll out the dough to ⅛ inch thickness. Using a 2 ½-inch maple leaf cookie cutter (or a shape of your choice), cut out cookies, rerolling the dough scraps once. (Rerolling the scraps more than once makes the cookies tough.)
7. Place the cookies, 1 inch apart, on the prepared baking sheet. Bake until golden brown, 8 to 10 minutes. Remove the cookies to wire racks and let cool completely.
8. For the maple cream filling, whisk together the icing sugar and salt in a medium bowl.
9. In a separate medium bowl, beat the butter until pale and fluffy. Beat in the icing sugar mixture, ½ cup at a time, adding 1 tablespoonful of maple syrup after each addition, until the consistency of the filling is to your liking (you may not need all of the maple syrup).
10. Spread half of the cookies with the maple cream filling, using about 2 teaspoonfuls per cookie. Top with the remaining cookies, squeezing them together gently. (The cookies can be stored in an airtight container at room temperature for up to 4 days.)