230 ml (1 cup) or 2 sticks unsalted butter
58 ml (1/4 cup) sugar
5 ml (1 tsp) maple extract or flavoring
58 ml (1/4 cup) firmly packed brown sugar
pinch of salt 1 large egg yolk
518 ml (2 & 1/4) cups all-purpose flour Red and green decorator sugars,
frosting or blanched whole almonds
Beat cream butter, sugar, maple extract, brown sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refigerate for 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.
Preheat oven to 175°C (350°F) degrees.
Roll out dough on lightly floured surface to 3 mm (1/8 inch) thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugars, or press almonds into center of cookies. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.