3/4 cup butter, softened
1/2 cup granulated sugar
1 egg, beaten
1/2 cup maple or maple flavored syrup
1/2 teaspoon maple extract
3 cups sifted all-purpose flour
Flaked coconut (optional)
Soft cream cheese, buttercream frosting,
and/or candied peel (optional)
Cream together butter and sugar with mixer. Add egg and maple syrup, mixing until smooth. Mix in maple extract. Gradually add flour to batter, beating well after each addition. Cover dough and refrigerate 4 hours, or overnight.
Roll out dough about 1/8 inch thick on a lightly floured pastry cloth. Cut with various shaped cookie cutters. Transfer to ungreased cookie sheets. Sprinkle coconut on unbaked cookies if desired.
Bake in a 350 degree F oven 6 to 8 minutes, or until done. Watch cookies carefully because they burn easily. Cookies are done when they are lightly browned around outer edges. Remove from oven and transfer immediately to racks to cool.
If coconut is not used, frost cooled cookies with buttercream frosting or spread with soft cream cheese and top with candied peel, if desired. Cookies could also be topped with jam, lemon curd, or chocolate glaze.
Yield: About 10 dozen 1 1/2 inch cookies.