Who’s ready for another cookie on National Cookie Day? Throughout the day, Daps Magic is sharing cookie recipes from the EPCOT International Festival of the Holidays chefs. Already, recipes for the Cinnamon-Spiced Chocolate Crinkle Cookie from the Holiday Kitchen, Hazelnut Linzer Cookie with Raspberry Jam from the Bavaria Holiday Kitchen, and the Ginger-Molasses Cookies with Cream Cheese Icing from Experimental Prototype Cookies of Tomorrow at EPCOT have been shared. Now it is time for the Maple Leaf Shortbread Cookies with Maple Buttercream recipe! This cookie can be found at the Yukon Holiday Kitchen. This buttery shortbread combines with flavorful maple buttercream to make an amazing sandwich cookie. It is a recipe that is easy to double. Also, because of the amount of butter in it, keep the time in the refrigerator under an hour, so the dough is easy to roll out!

Alright, let’s get to the recipe. Take a look below, give it a try, and then share any tips you learn along the way! Let’s get baking!

Maple Leaf Shortbread Cookies with Maple Buttercream Recipe

Makes 12 cookies

Ingredients

Maple Leaf Shortbread Cookies1 2/3 cups butter, softened1 cup powdered sugar1/2 teaspoon vanilla bean paste2 3/4 cups cake flour1/8 teaspoon salt1 tablespoon maple syrup2 tablespoons sanding sugar

Maple Buttercream1/2 cup shortening2 1/2 cups powdered sugar1/8 teaspoon salt1 tablespoon maple extract3 tablespoons maple syrup

Instructions

Maple Leaf Shortbread Cookies

1. Cream butter and powdered sugar in the bowl of an electric mixer fitted with a paddle attachment until combined. Add vanilla bean paste and beat for 1 minute.
2. Add cake flour, salt, and maple syrup and mix on low speed until soft dough forms. If dough is crumbly, transfer to a floured surface and knead until soft.
3. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
5. Roll dough to 1/8-inch thickness. Use a 3-inch maple leaf cookie or fondant cutter to cut 24 cookies. Place 12 cookies on each baking sheet. Sprinkle sanding sugar on 12 of the cookies.
6. Bake for 8-10 minutes, until cookies are set, but not browned.
7. Cool baking sheet for 5 minutes, then transfer to wire racks. Cool completely before icing.

Maple Buttercream

1. Combine shortening and powdered sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed until combined. Increase speed to high and beat until fluffy.
2. Add salt, maple extract, and maple syrup and beat for 1 minute on low speed, until combined.
3. Spread 2 tablespoons of buttercream on each of the 12 cookies that do not have sanding sugar on top. Place remaining cookies on top.
4. Store in airtight container.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Throughout the day, Daps Magic will be sharing more of these cookie recipes. They will be found here:

What do you think of this recipe? Did you pick up any tips you can share while making it? Share your thoughts, opinions, and tips in the comments below!