Maple Butter Cookies

2 sticks unsalted butter softened

1 cup sugar

1/2 cup Forty to One Cooking Syrup

1 large egg yolk

1 teaspoon salt

3 cups flour

Cream together butter and sugar until light and fluffy.  Beat in maple syrup and egg yolk until mixture is combined well.  Add flour and salt, mix until combined.

Dough will be stiff.  Wrap dough in plastic wrap and chill 2 hours.  Dough may be made up to 4 days ahead and kept in refrigerator.

Preheat oven to 350 degrees

Divide dough in half.  Working with half at a time while keeping the remainder chilled.  Roll out to 1/8 inch thick and with a 3 inch floured maple-leaf cookie cutter cut out cookies.  Chilling scraps to be reused.  If desired your can make decorative “veins” marks with the back of a knife. 

Bake until edges are just golden, 6-8 minutes.   Cool on rack.  Cookies keep in an airtight container 1 week.  Also freeze well.