Maple Leaf Wafer Cookies
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Makes between 4 and 5 dozen wafer cookies, depending on thickness. You will need either a maple leaf stencil to go over the parchment (easily made by tracing a maple leaf cookie cutter onto a silicone sheet or cardboard and cutting shapes out with a craft blade) or a maple leaf template to slide under the parchment.
Ingredients
  • ¼ cup butter
  • 3 egg whites
  • ½ cup superfine sugar (or for more maple kick, use fine maple sugar!)
  • ½ cup plus 1 tablespoon flour
  • 1 tablespoon heavy cream OR thick (Bulgarian style) buttermilk
  • ½ - 1 teaspoon maple flavoring (like Mapleine) if making brown leaves. If making colored leaves, maple flavoring will be added to a small portion of batter. See instructions below.
Instructions
  1. Heat oven to 375 F. Cover two baking sheets with parchment or silicone baking sheets.
  2. In the microwave or in a small pan on low heat, melt butter. Set aside to cool slightly.
  3. In a medium bowl, beat egg whites and sugar together until foamy.
  4. Add flour and cream. Beat until smooth.
  5. Add butter and (if you are making brown leaves) maple flavoring. Beat on low until well mixed.
  6. If you wish to make colored leaves, separate batter into small bowls and add maple flavoring to one of the bowls until you get a rich brown color. Add food coloring of your choice to the others.
  7. If you are using a stencil, lay stencil on parchment covered baking sheet and brush batter over each leaf cutout. (Keep coating as thin as possible without leaving bare spots.) Carefully lift stencil onto the second baking sheet and repeat. If you are using a template, place it under the parchment and paint inside the lines, using a pastry brush or paintbrush.
  8. For colored leaves, dip the pastry brush into two or three colors at a time and brush onto stencils, keeping brush strokes to a minimum to avoid muddy colors.
  9. Bake one sheet at a time for approximately 6 minutes. Watch carefully and pull the leaves as they are beginning to turn a mottled brown. Even the colored leaves will pick up brown streaks.
  10. Remove from oven and quickly but carefully slide a thin metal spatula under each leaf, moving them to a cooling rack or a piece of crumpled up foil, to create a curled shape.
  11. If the leaves begin to harden before you've finished shaping them, they can be returned to the oven for 15 seconds to soften a little.
  12. Enjoy!
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5118