---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Maple Crisps
  Categories: Cookies
       Yield: 120 servings
  
     3/4 c  Butter; softened
     1/2 c  Granulated sugar
       1    Egg
     1/2 c  Maple syrup
     1/2 ts Maple extract
       3 c  All-purpose flour; sifted
            Flaked coconut; optional
            Cream cheese; softened
            And/or buttercream frosting
            And/or candied peel;
            -optional
  
   Recipe by: St. Louis Post-Dispatch 1/1/1990
      Cream together butter and sugar with electric mixer. Add egg and maple
   syrup, mixing until smooth. Mix in maple extract. Gradually add flour to
   batter, beating well after each addition. Cover dough and refrigerate 4
   hours, or overnight.
     Roll out dough about 1/8-inch thick on a lightly floured pastry cloth.
   Cut with various shaped cookie cutters.
     Transfer to ungreased cookie sheets. Sprinkle coconut on unbaked cookies,
   if desired. (The coconut will adhere without an egg-white wash.) Bake in a
   preheated 350-degree oven 6 to 8 minutes, or until done. Watch cookies
   carefully because they burn easily. Cookies are done when they are lightly
   browned around outer edges. Remove from oven and transfer immediately to
   racks to cool (if left on baking sheets, the cookies will continue to
   cook).
       If coconut is not used, frost cooled cookies with buttercream frosting
   or spread with soft cream cheese and top with candied peel, if desired.
   Yield: About 10 dozen 1 1/2-inch diameter cookies.
      Suggestion: Jam, lemon curd or chocolate glaze may be used to top
   cookies, or use two cookies to make a sandwich with a sweet filling.
  
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