Maple Cream Cookies

Dough:

1. Finely chop the walnuts and fry them together with 1 teaspoon of the sugar, cinnamon and salt in a pan over medium heat without adding fat and stick to it, because walnuts burn very quickly due to their own fat content. When they are slightly colored, pour them onto plates so that they do not brown again in the pan and let them cool down.
2. Whip the butter with the rest of the sugar until creamy. Then stir in the syrup and then the egg yolks. Replace the stirring hook with the dough hook. Mix flour with baking powder, sieve and knead alternately with the nuts into the butter mixture. Finally, place the dough on the work surface and knead a little with your hands until you have a smooth, slightly greasy and non-sticky dough.
3. Cut the dough in half and roll out each portion between 2 layers of parchment paper about 3 mm thick. Place the two sheets of dough including paper on a smooth surface and place in the refrigerator for at least 2 hours. Even overnight would be ideal. The firmer the dough, the easier it is to cut out.
4. Preheat the oven to 180 ° O / bottom heat. Line 3 trays with parchment paper or foil (or 1 tray and 2 large, firm, smooth surfaces). Take one of the pastry sheets out of the refrigerator. They are perfect if they stay rigid when you lift them up. For the cutting out I actually had one in the shape of a leaf (5 x 5 cm). But that is not mandatory and has no influence on the taste … ;-))) Since the dough does not run apart, the blanks can be placed quite close to the tray.
5. The baking time for these small cookies is exactly 10 minutes. If a larger cookie cutter is used, it may be possible to extend the baking time by 1 – 2 minutes. You shouldn’t get very tanned. During the respective baking times, always equip the next laid out documents with blanks. It then only needs to be replaced after the previous baking has been completed. Then knead, roll out, cool and proceed as before until the dough is used up.
6. Immediately slide the finished cookies, including paper or foil, onto a grid and let them cool down.

Cream:

1. While the cookies are cooling, whip the butter and powdered sugar until creamy and then stir in the syrup. Fill into a disposable piping bag, turn it upside down and refrigerate until the cookies are also cold. Then cut the tip so far that a 3 – 3.5 mm small opening is created. So that the cream – somewhat correctly shaped – always splash onto the underside of a biscuit, place a second with its underside on top and press gently on. So fill them all.

Molding:

1. Mix the icing sugar, syrup and juice into a very tough icing. Also fill it in a disposable piping bag and cut off the tip so minimally that you could write with the pouring. Then use it to decorate the leaves or other shapes as you wish.
2. The above-mentioned number of people refers to a serving of 50 filled biscuits.
3. 10 …. I was served the cookies at a customer’s and they loved me so much that I was able to “steal” the recipe from her …… and to “groove” into the coming cookie season they are like “for.” made “…. also so uncomplicated that even beginners can dare to approach these creations.