Fall for Maple

Tap into autumn’s new favorite f lavor with tempting treats you’ll be sweet on from breakfast till dessert.

Not to sound sappy, but these autumn sweets are seriously irresistible.

These little spiral cookies taste just like French toast. They’re not too sweet, and they’re pretty enough for a cookie plate.

—Ellen Riley, Murfreesboro, TN

Prep: 30 min. + chilling

Bake: 15 min./batch + cooling Makes: 4 dozen

1 cup butter, softened

3/4 cup confectioners’ sugar

1/4 cup sugar

1 large egg, room temperature 2 Tbsp. maple syrup

1 tsp. vanilla extract

21/2 cups all-purpose flour

1/2 tsp. salt

1/2 tsp. ground cinnamon

FILLING

1/3 cup butter, softened

3 Tbsp. all-purpose flour 3 Tbsp. brown sugar

2 Tbsp. maple syrup

1 tsp. instant coffee granules Confectioners’ sugar, optional

1. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, maple syrup and vanilla. In another bowl, whisk flour, salt and cinnamon; gradually beat into the creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate for 30 minutes.

2. For filling, beat first 5 ingredients until blended. Remove the top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing the paper as you roll. Wrap and refrigerate until firm, about 2 hours.

3. Preheat oven to 375°. Unwrap and cut the dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans for 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners’ sugar.

1 COOKIE 92 cal., 5g fat (3g sat. fat), 17mg chol., 67mg sod., 10g carb.

(5g sugars, 0 fiber), 1g pro.