These Maple Cream Cookies are maplelicious and a real Canadian delicacy! My recipe uses maple syrup in both the outside biscuits and the maple cream layer. Try them once and you will never get storebought ones again!
Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and roll out 1/8 inch thick. Using a maple leaf–shaped cookie cutter cut out as many cookies as possible.
As the cookies are cut, place them about 1 inch apart on your prepared baking sheet. If you want, you can mark each cutout in a pattern resembling the veins of a maple leaf using a paring knife.
Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp. sugar.