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Yield: 48 servings
2 c All-purpose flour
1/4 c Sugar
1 c Butter; chilled
Sliced into 8 pieces
1/4 c Maple syrup; chilled
2 tb Ice water; or as needed
Filling:
1/4 c Sugar
4 ts Ground cinnamon
Topping:
1/4 c Maple syrup
Combine flour and sugar in a medium bowl using an electric mixer set
on medium speed. Add butter and mix until the dough forms small, pea-sized
pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
until dough can be formed into a ball, do not overmix or the dough will be
tough! Separate dough into 2 balls andflatten into disks. Wrap dough
tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
Preheat oven to 325d F. Using a floured rolling pin on a floured
board, roll one piece of dough into a rough rectangle 10 inches wide, 15
inches long, and 1/8 inch thick. Sprinkle dough with half of the
cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
Immediately transfer cookies to a cool, flat surface.
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