February 28, 2010 – Foodologie

Time for Sunday baking!

After my faculty/student mixer where I made carrot cake cupcakes, I had a TON of maple cream cheese frosting left over. Instead of throwing it away (or eating it straight with a spoon), I decided to incorporate it into my weekly baking. I didn’t want to make cupcakes again since I’m low on cupcake liners.

Then inspiration came… hmm I could make maple homemade oreos… Sounds delicious right? Since I don’t have enough cocoa powder to make chocolate cookies and digging out my cars seems like a terrible idea, I thought of another alternative: maple cookies!

Homemade Maple Cookies + Maple Cream Cheese Frosting

Maple Sandwich Cookies

adapted from Smitten Kitchen’s Graham Crackers and Smitten Kitchen’s Maple Cream Cheese Frosting

1 cup whole wheat pastry flour
1 1/2 cups + 2 tbsp all purpose flour
1 cup dark brown sugar
1 tsp baking soda
3/4 tsp sea salt
7 tbsp of butter
1/3 cup maple syrup
5 tbsp milk
2 tbsp vanilla extract
Maple Cream Cheese Frosting

In a food processor pulse together dry ingredients. Add butter, maple syrup, milk and vanilla and process until it’s a smooth ball. Wrap in saran wrap or wax paper and chill for a few hours or overnight.

Once chilled, preheat oven to 350 degrees, roll out the dough and cut into circles. No need for fancy tools.

You could pretty much do this in any shape you’d like.

Bake for about 10 minutes or until lightly browned on the bottom. Let the cookies cool completely. If you’re in a hurry throw them in the freezer for a few minutes.

Put your maple cream cheese frosting in a plastic bag and cut off a corner.