Maple Stars

Total Time:
3 hr
45 min
2 hr
15 min

20 cookies

  • For the cookies:
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup maple sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Gold coarse sugar, for decorating
  • For the filling:
  • 2 ounces white chocolate, chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon maple extract
  • 1/2 teaspoon fresh lemon juice
  • Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and maple sugar in a large bowl with a mixer on medium-high speed until fluffy, 4 minutes. Add the egg and vanilla; beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer the dough to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Divide the dough into thirds. Working with 1 piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out stars with a 2-inch cutter; arrange 1 inch apart on 2 ungreased baking sheets and sprinkle with gold sugar. Refrigerate the cutouts 15 minutes.

  • Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottoms, 13 to 16 minutes. Let cool completely on the baking sheets.

  • Make the filling: Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth. Let cool. Stir in the butter with a rubber spatula, then stir in the confectioners' sugar, maple extract and lemon juice until smooth. Sandwich between the cookies.

  • Photograph by Ryan Dausch

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