Autumn Maple Leaf Cookies Recipe

In a large bowl, using an electric mixer, cream together butter and granulated sugar.
Add in 1/2 c. maple syrup and egg yolk; mix till well combined.
Sift together flour and salt over mix, and fold in thoroughly.
Divide dough in half, wrap in plastic, and refrigeratetill hard, about 2 hrs.
In a medium bowl, whisk together the remaining 1/2 c. maple syrup and confectioners' sugar till smooth, adding more maple syrup for piping consistency, if necessary.
Cover tightly with plastic and set aside.
Heat oven to 350 degrees.
Line 4 baking sheets with Silpats (French nonstick baking mats).
Set pans aside.
Remove half of the dough from refrigerator.
On a lightly floured surface, roll dough out to an 1/8-inch thickness.
Using a leaf-shaped cookie cutter 4 to 5 inches in size, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart.
Refrigerateany trimmings, and roll out again.
Repeat process with remaining half of dough.
If you like, use the back of a paring knife to score veins on leaves.
Bake cookies till light golden brown around edges, about 12 min.
Transfer baking pans to a wire rack for 5 min.
Using a spatula, remove cookies from pans to a wire rack to cold.
Using a small spatula spread a small amount of the reserved maple mix onto the cooled cookies, or possibly pipe maple mix in desired manner.
This recipe yields about 40 cookies.