Ingredients
1 cup butter, softened1 cup sugar2 eggs1 teaspoon vanilla extract3 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking sodaDash saltFROSTING:4 cups confectioners’ sugar2 tablespoons butter, softened1 teaspoon vanilla extract1/2 teaspoon salt3/4 cup maple syrupMaple leaf cookie cutter (2-3/4 inches)Red paste or liquid food coloringPastry or heavy-duty resealable plastic bag#3 round pastry tip, optional
Preparation
In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners’ sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.
