Desserts

Chewy Maple Cream Cookies

Biscuits moelleux à la crème d’érable

Ingredients

Preparing the douch

  • 500 ml (2 cups) all-purpose unbleached flour
  • 10 ml (2 teaspoons) baking powder
  • Pinch of salt
  • 250 ml (1 cup) maple taffy
  • 125 ml (1/2 cup) softened butter
  • 1 egg
  • 5 ml (1 teaspoon) vanilla
  • 125 ml (1/2 cup) maple sugar
  • 15 ml (1 tablespoon) cinnamon

Maple butter cream

  • 1 pack (250 g) soft cream cheese
  • 60 ml (1/4 cup) maple butter
  • Pinch of fine salt
  • 250 ml (1 cup) cranberry jam 
Preparation time
40 minutes
Cooking time
15 minutes
Servings
18 portions
Method
  1. Preheat oven to 180 °C (350 °F). Line a cookie sheet with parchment paper.
  2. Sift dry ingredients together and set aside.
  3. Using a mixer, cream maple taffy and butter. Add egg and vanilla, then beat another 2 minutes. Add dry ingredients and fold in with a spatula. Set aside.
  4. Mix maple sugar and cinnamon together in a bowl, then set aside.
  5. Form little balls of dough of about 4 cm (1 ½"). Roll them in the maple sugar and cinnamon mixture. Arrange on baking sheet and bake for 15 minutes. Leave to cool on a rack.
  6. Prepare the cream. Using an electric mixer, cream together cream cheese, maple butter and salt.
  7. Spread half of cooled cookies with cranberry jam and the other half with maple butter cream. Stick the two halves together. Decorate as desired.