Maple Cutout Cookie Experiment

This morning I had an email with a recipe in it for Maple Sugar Cookies and... As I had all the ingredients... And the time... I made some!!!

The pictures of the cookies were so inspiring and used some gorgeous tools that I headed downstairs to my baking lair and started searching for something to imprint my cookies with. I couldn't find anything, right away. Just as I was giving up I remembered Kim & I picked up some $1 doilies at Michael's for just this project. 

I was a tad worried the dough would get all inside the doilie but it didn't.

Now, my cookies didn't have the lovely edges that Liv got here: http://livforcake.com/2015/11/maple-sugar-cookies.html but I'm quite pleased to have something I can use to create texture on my cookies. 

I adjusted the recipe a touch: I used 2C Nutri flour & 1C all purpose flour as well as adding in 1/2t maple extract (next time I'll use 1t to further mask the whole wheat taste). These cookies are so good I don't even want to ice them. Yummy!!

Normally I peel off the back of the waxed paper but as I wanted to preserve the pattern I slid my offset under there to make lifting them easier. 

They lifted nicely. 

It's more of a cobblestone pattern but at least it's a pattern. :D

Update Jan 2016: The above adjustments made a delicious chewy cookie that everyone raved about. I made these again the other day & adjusted the flavouring, reversed the quantities of the flours to see if I could keep the chewy factor but lose the whole wheat taste. I do believe it worked but having accidentally pouring a bunch of my maple syrup all down the outside of my mixing bowl... I must have added too much as my cookies spread a touch. Oh boy!

The original recipe with my notes. 

Completely surprised that the recipe called for just an egg yolk... I don't recall that the first time I made these cookies. I think I just used a large egg. ;)

And my final thought?

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