Ingredients
1 cup butter, softened3/4 cup confectioners’ sugar1/4 cup sugar1 large egg, room temperature2 tablespoons maple syrup1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon ground cinnamonFILLING:1/3 cup butter, softened3 tablespoons all-purpose flour3 tablespoons brown sugar2 tablespoons maple syrup1 teaspoon instant coffee granulesConfectioners’ sugar, optional
Preparation
Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
For filling, beat first 5 ingredients until blended. Remove 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 paper as you roll. Wrap and refrigerate until firm, about 2 hours.
Preheat oven to 375°. Unwrap and cut 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 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners’ sugar.
