Thursday, October 17, 2013

Maple Leaf Cream Cookies


The air is crisp, the leaves on the trees are starting to turn bright orange, red and yellow.  Leaves are just beginning to cover the ground.  I love fall!  It felt like a perfect day to make these flavorful gluten free cookies.  So I set the mood inside as well with some pumpkin candles burning and a little James Taylor on Spotify.

It's no secret, I love maple!  Pure maple syrup, maple flavored ice cream, maple scones, maple caramel corn.

Before I went gluten free, I use to LOVE Trader Joes Maple Leaf Cream Sandwich Cookies and I was determined to make a tasty gluten free version that we could all enjoy.  And these egg free, nut free, gluten free cookies hit the spot.  I hope you enjoy them as well.

1/2 c shortening
1/2 c butter, softened
1 c sugar

1 flax gel "egg" (1 T ground flax seed whisked together in small bowl with 3 T warm water, allow to set a few minutes- it will become tacky like a egg)
3/4 t vanilla
2 1/3 c Natalie's Gluten Free Flour Mix (includes xanthan gum)
1/2 t baking powder
1/4 t salt

Cream Frosting:
1/2 c butter, softened
2 T maple syrup
1/2 t maple extract (or vanilla extract)
1 1/2 c powdered sugar

1.  Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.
2.  In mixer bowl, combine shortening, butter and sugar.  Mix on high until creamy (scraping the side of the bowl a few times).
3.  Add the flax gel "egg" and vanilla, mix well.
4.  In a large bowl, combine flour, baking powder and salt.  Whisk together, then add flour mixture to butter mixture.  Mix on low, just until blended well.
5.  Divide dough in half.  Roll out dough to about 1/8" and cut out.  Carefully transfer cut cookies to prepared cookie sheet.
6.  Bake at 375 degrees for 9-10 minutes or until lightly golden.  Remove from oven and allow to cool a couple of minutes before transferring to wire rack to finish cooling.
7.  To prepare the cream frosting, mix together butter, maple syrup and maple extract.  Add powdered sugar and mix until smooth and mixed well.
8.  Spread about 1 T of cream onto the back of a cookie and top with another cookie.

Makes around 36 cookie sandwiches, depending on the size of your cookie cutter.

Happy fall!


This recipe is adapted from the Maple Leaf Sandwich Cookie

I have shared this recipe on Slightly Indulgent Tuesdays.

12 comments:

  1. Oh wow-maple cookies! Yummmm. I love everything maple also!

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  2. Oh YUMMMY! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

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  3. Do you think shortening would work in place of butter in the frosting? We have a dairy allergy as well. Thanks :)

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    Replies
    1. Yes, it should work fine. Have you given it a try? Let me know what you think.

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