Adapted, just a smidge, from the late great Gourmet Magazine


1 cup (2 sticks or 226 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated sugar

1/2 cup (118 ml) maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)

1 large egg yolk

3 cups (375 grams) all-purpose flour

1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)

1 1/4 teaspoon flaky salt or 1 teaspoon table salt


Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.
Preheat oven to 350 degrees and line a few baking sheets with parchment paper.

On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.
Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up.