Dutch Oven Detour: Maple Cream Sandwich Cookies
Poutine, Ketchup Chips, Coffee Crisp, Milk in a bag, Ginger Ale, Alexander Keith’s Ale…all of these food items have something in common – they are CANADIAN!!! From far and wide - we stand on guard for thee! We eat Beaver Tails…as long as they’re coated in cinnamon and sugar, doughnut holes - called Timbits and contrary to popular belief – we eat regular bacon – not CANADIAN Bacon!...although the movie “Canadian Bacon” starred Canadian actor John Candy. We sometimes refer to Lunch as Dinner…and Dinner as Supper?! AND Yes! - We refer to our currency as Loonies and Toonies – AND No! We do not live in Igloos! We pronounce it ABOUT - NOT A-BOOT (well at least not all of us anyway) and yes we say EH! – EH! - EH! - EH! – get over it eh!
Also distinctly Canadian – MAPLE! We love it – we’ll put that shit on anything. Canada produces more the 80% of the world’s maple syrup. That’s a whole lotta maple – over 26 million liters a year in fact. So…we only found it suiting to prepare a little maple treat in celebration of Canada’s big day.
Happy Birthday Canada!! We love ya – ya big’ol true north strong and free!
Maple Cream Sandwich Cookies (adapted from Redpath Sugar recipe)
1 cup unsalted butter
½ cup granulated sugar
½ cup dark brown sugar
¼ cup maple syrup
3 ½ cups all purpose flour
½ tsp salt
Beat butter and sugar together until light and fluffy. Add egg and maple syrup and beat until combined. Add flour and salt slowly until combined. Divide dough into two pieces, wrap in plastic wrap and chill in refrigerator for at least an hour. Roll dough to ¼ inch thick and cut into shapes using a maple leaf cookie cutter. Bake on lined baking sheet for 8-10 minutes and 350 degrees. Let cool and sandwich cookies using maple cream.
For the maple cream we followed these instructions from America’s Test Kitchen…