Maple Leaf Cream Wafers
from http://www.bettycrocker.com/

This recipe could be modified to use some real maple syrup. These would be a great cookie to make in the fall.

Cookies
1 cup butter, softened
1/3 cup whipping cream
1/2 teaspoon maple extract
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar

Filling
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon maple extract
3 to 4 teaspoons milk

In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.

Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.

In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.

36 cookies