We’ve been on the Christmas cookie train longer than the tree has been up, since before the the first greeting card arrived, and well in advance of the deep drifts of snow blanketing our homestead.
‘Tis the nature of my work; I was developing recipes for a feature in Montreal’s French newspaper, La Presse, hence frosted, cut-out cookies were in abundance shortly after our Thanksgiving celebrations ended.
Early tryouts for the best holiday cookie meant that there was more time to narrow down a favourite and find that unique recipe to highlight for my annual cookie swap. This year, that cookie was a soft, maple-sweetened delicacy, cut into snowflake shapes, topped with a maple syrup glaze and dusted with sparkling sugar.
I wouldn’t tell you about these soft maple sugar cookies without sharing the recipe for your own baking project, so who is ready to dust off the cookie cutters?