Portions:
36
Ingredients
- 3/4 cup butter, softened
- 3/4 cup maple sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup whole-wheat flour
- 2 tbsp milk
- 1 1/2 cup unbleached all-purpose flour
- 3 cups frozen peaches, in quarters
- 1/2 cup maple syrup (preferably amber syrup, for its rich flavour)
- Fine maple sugar
Method
- Use an electric mixer to beat the butter and maple sugar together in a bowl. Add the egg and half the vanilla, and continue to beat until smooth.
- Incorporate the whole-wheat flour, then the milk. Use a wooden spoon to mix in the all-purpose flour.
- Shape the dough into 2 rounds, seal in plastic wrap, and refrigerate at least 1 hour.
- Meanwhile, put the peaches, maple syrup, and the rest of the vanilla into a saucepan. Bring to a boil, cover, and cook for 20 minutes.
- Break up the fruit with an immersion blender or food processor to obtain a jam that’s more-or-less smooth. Set aside.
- Preheat oven to 180° C (350° F).
- On a floured surface, use a rolling pin to roll the cookie dough to a thickness of 3 mm (1/8 in).
- Cut out 24 cookies with a 6.25 cm (2 1/2 in) diameter cookie-cutter.
- Gather the leftover dough and scraps, and roll it out.
- Cut another 24 cookies with the 6.25 cm (2 1/2 in) cookie-cutter. Cut a hole in the centre of each with a 4.5 cm (1 3/4 in) cookie-cutter. Gather the dough from the holes, roll out, and cut into mini-cookies.
- Place all your cookies on baking sheets lined with parchment paper. Bake 10 – 12 minutes or until they’re lightly golden. Cool on racks.
- Spread a spoonful of jam on each of the solid cookies and set the hole-in cookies on top.
- Pair up the mini-cookies, spreading a little jam on one and setting the other on top.
- Sprinkle all with the fine maple sugar.
Advice from Maple experts
* YIELD: about 24 cookies and 12 mini-cookies
* * REFRIGERATION: 1 hour
Storing
Once baked, these cookies will keep for about 1 week in an airtight container at room temperature.
With their jam filling, they’ll get soft within 24 – 36 hours.
The raw cookie dough can be frozen.
The jam will keep in the fridge for a few weeks.
