- 2 c Self Rising Flour (22SP)
- 1/4 tsp salt
- 1 c unsalted butter (81SP),cold and cut into 1 Tbsp pieces
- 3 Tbsp Whole Earth Stevia and Raw Sugar Blend (7SP)
- 1/2 tsp Maple extractGlaze
- 1 c Powdered sugar (29SP)
- 3 Tbsp 100% Maple Syrup (6SP)
- 1 1/2 tsp Maple extract
- FF Half and Half (1SP), to thin as needed
1. In a mixing bowl whisk together flour and salt. In the bowl with and electric mixer (preferably one with a paddle attachment), mix together butter and sugar until well combined, scraping down the sides of the bowl as needed for about 1 minute. Mix in maple extract.
2. With mixer set on low speed slowly add in flour mixture and mix just until combined. Divide dough into two balls and shape each one into a disk (about 5-inches) on a sheet of plastic wrap, wrap plastic wrap around disks and put in fridge to chill 30 minutes.
3. Remove one disk of dough from fridge, roll out to an even 1/4-inch thickness on a lightly floured surface (also dusting top lightly with flour). Cut in to 20 maple leaf shapes using a cookie cutter then transfer leaves to an ungreased baking sheet. Transfer the baking sheet to refrigerator and chill 15 minutes. Meanwhile preheat oven to 350 degrees.
4. Transfer from fridge to preheated oven and bake until edges are lightly golden, about 14 – 16 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.
For the glaze:
In a medium mixing bowl whisk together powdered sugar, maple syrup and maple extract while adding in half and half 1/2 tsp at a time to thin as needed (glaze should be somewhat thick, similar to an icing). Spread glaze over completely cooled cookies. Let rest at room temperature to allow glaze to set. Store in an airtight container. Makes approx 40 cookies. – Per WW recipe builder 1 cookie is 4SP, 2 for 7SP or 3 for 11SP.