I received a maple leaf cookie cutter along with a recipe over 10 years ago as a gift when I moved to the United States the first time. I have adapted the recipe slightly to use the wonderful Cocoa Powder and Maple Sugar from The Spice House.
Chocolate Maple Sugar Cookies
adapted from a recipe on the tag attached to my maple leaf cookie cutter from Gourmet du Village
2/3 cup softened unsalted butter
3/4 cup granulated sugar
4 teaspoons maple syrup
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
4 teaspoons The Spice House Dutched Processed Cocoa Powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons The Spice House Maple Sugar
In a mixing bowl at medium speed, cream butter and sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, combine the flour, cocoa powder, baking powder and salt and mix into the creamed ingredients, a tablespoon at a time, until well-mixed. Divide the dough in half and chill for 1 hour.
Heat oven to 350°F. Grease 2 large cookie sheets. On a lightly floured surface, with half of the dough at a time, roll to 1/8-inch thick. Dip a maple leaf cookie cutter into flour and cut dough into shapes. Using a metal spatula, place cookies 1/2-inch apart on cookie sheets. Re-roll trimmings and continue to cut shapes. Sprinkle each cookie with a generous sprinkle (approximately 1/4 teaspoon) of The Spice House Maple Sugar and bake 8 minutes or until lightly browned. Cool one minute on the tray and then transfer cookies to racks to cool completely. Makes about three dozen.