Nutmeg Maple (Sandwich) Cookies

I have a confession to make.  While normally I am the first kid at the front of the Christmas-Is-Coming line, this year, I have been taken by surprise.  It's not like I didn't see the month change to December, it's just that where "Christmas" normally lights up in my brain, I seem to have burned out a bulb or two.

In an attempt to ease myself into what is normally a holiday baking marathon, I went searching for a simple sugar cookie.  You know the kind.  The ones where you make large cookies and decorate them with sparkly sugar and icing.  They tend to be fairly basic and predictable, but in such a way that lends itself to many a family's holiday tradition.  Since this seems to be my moment for confessions, though, I must admit that I tend to find basic sugar cookies...well, a little basic boring.

In my quest for sugar cookies, I stumbled across Maple Butter Cookies from Gourmet.   Well, ever since I was a little girl and was introduced to the maple syrup snow cone (you know you want one), I have always loved maple syrup.  Coincidentally, I stumbled across a very similar recipe on Smitten Kitchen this week.  Only this time, the word "nutmeg" was added.  Now, I love nutmeg, and I find it to be a fascinating and vastly under appreciated spice.  It seems like nutmeg is always paired with cinnamon (and don't get me wrong, I love cinnamon), however, it's nice to see nutmeg stand in the spotlight every once in a while.

So of course these cookies entered the have to make it now category and I quickly forgot about the cookies I had planned to make.  And I have to say these didn't disappoint.  In fact, they are absolutely delicious, with a prominently showcased maple flavor.  They also taste fabulous days after they were baked, which I can't say about many cookies.  I was a little disappointed with the nutmeg - it wasn't quite as pronounced as I would have liked.  I think next time I would add a bit more.

To remedy the nutmeg problem in this batch, I came up with a nutmeg buttercream frosting to sandwich in between the cookies.  Yup, you heard right.  Nutmeg buttercream frosting.  I know your ears just perked up.  If you weren't convinced before, you are now reaching for a piece of paper on which to write your grocery list.

Now don't get me wrong - these cookies are lovely when left alone, but they reach a whole different level of wonderful when you turn them into sandwich cookies, with a sweet maple beginning and a spicy nutmeg finish.  And they keep very well.  So you can whip up a batch on Thursday afternoon and bring them to your Saturday evening Christmas party.  I hope you tuck these lovely little cookies into your holiday rotation.  I know they look plain, but I promise they pack a lot of flavor.  Consider them your "holiday surprise" cookie.  I don't think anyone will suspect.

Nutmeg Maple (Sandwich) Cookies
Adapted from Smitten Kitchen and Gourmet

You will probably ask me how many cookies this recipe makes.  And I will have to sheepishly tell you that I don't know.  I have a recent fascination with petite foods, and these cookies were no different.  So I ended up using very small cookie cutters (about 1 to 1 1/2 inches), and of course was able to make dozens of cookies.  I can, however, vouch for the fact that this dough holds up very well in the refrigerator as I made my cookies over the course of several days.

Cookies
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup maple syrup, Grade B (it has way more flavor than Grade A)
1 large egg yolk
3 cups all-purpose flour
1 to 1 1/2 teaspoons freshly grated nutmeg (or 1/2 to 1 teaspoon ground nutmeg)
1 1/4 teaspoons flaky salt (or 1 teaspoon table salt)

Using an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.  With mixer running, add egg yolk and slowly drizzle maple syrup in.  In a separate bowl, whisk flour, salt, and nutmeg together.  Add flour mixture to butter mixture, and mix on low speed until just combined.  Gather dough together (it will be in loose clumps) and tightly wrap with plastic wrap.  Refrigerate for at least two hours or up to four days.

When ready to bake cookies, preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper.  This dough softens quickly so work on a well-floured surface and roll out a quarter of the dough at a time, leaving the rest in the refrigerator.  Roll dough to 1/8 inch thick and cut into desired shapes.  Arrange cookies on baking sheets and bake for 8-11 minutes, until edges are lightly golden.  Transfer to wire racks to cool.  If you wish to make sandwich cookies, please proceed...

Nutmeg Buttercream Frosting
1/2 cup (1 stick) butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 to 1 tablespoon cream
1 teaspoon freshly ground nutmeg

Using an electric mixer (with whisk attachment if applicable), beat butter and sugar until smooth and creamy.  Add vanilla and nutmeg and continue to whisk until fully incorporated.  Add cream, 1 teaspoonful at a time, until you reach the desired consistency.

To assemble cookies, frost the back side of one cookie (cooled completely) using either an knife or small offset spatula.  Gently press a second cookie on to the frosting so that the cookies are now back-to-back.  Let frosting set before serving.  Store in an airtight container.