Maple Leaf Shortbread Cookies with Maple Buttercream Recipe– EPCOT International Festival of the Holidays

Today Disney has released five cookie recipes from the Cookie Stroll at the EPCOT International Festival of the Holidays. This recipe is for Maple Leaf Shortbread Cookies with Maple Buttercream located at the Yukon Holiday Kitchen in the Canada pavilion.

Maple Leaf Shortbread Cookies with Maple Buttercream Recipe

Makes 12 cookies

Ingredients
Maple Leaf Shortbread Cookies
1 2/3 cups butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla bean paste
2 3/4 cups cake flour
1/8 teaspoon salt
1 tablespoon maple syrup
2 tablespoons sanding sugar

Maple Buttercream
1/2 cup shortening
2 1/2 cups powdered sugar
1/8 teaspoon salt
1 tablespoon maple extract
3 tablespoons maple syrup

Instructions

1. Cream butter and powdered sugar in the bowl of an electric mixer fitted with a paddle attachment until combined. Add vanilla bean paste and beat for 1 minute.
2. Add cake flour, salt, and maple syrup and mix on low speed until soft dough forms. If dough is crumbly, transfer to a floured surface and knead until soft.
3. Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
5. Roll dough to 1/8-inch thickness. Use a 3-inch maple leaf cookie or fondant cutter to cut 24 cookies. Place 12 cookies on each baking sheet. Sprinkle sanding sugar on 12 of the cookies.
6. Bake for 8-10 minutes, until cookies are set, but not browned.
7. Cool baking sheet for 5 minutes, then transfer to wire racks. Cool completely before icing.

Maple Buttercream

1. Combine shortening and powdered sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed until combined. Increase speed to high and beat until fluffy.
2. Add salt, maple extract, and maple syrup and beat for 1 minute on low speed, until combined.
3. Spread 2 tablespoons of buttercream on each of the 12 cookies that do not have sanding sugar on top. Place remaining cookies on top.
4. Store in airtight container.

Now you can bring the EPCOT Cookie Stroll home!

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