Maple Leaf Cookies with Caramel Drizzle

I made this leaf cookie cutter last year and never got around to using it. So I went for it and made maple leaf sugar cookies for our United Way Bake Sale at work. Normally I only make sugar cookies for Christmas time and frost them with buttercream. I think I changed my mind though, they can be all the time cookies. These cuties drizzles with salted caramel were divine!
Maple Leaf Sugar Cookies:
2/3 cup butter; room temp
¾ cup sugar
1 tsp vanilla bean paste
1 egg
4 tsp milk
2 cups flour
1 ½ tsp baking powder
¼ tsp salt
1   cream butter and sugar together
2   then is in vanilla and milk. Beat until fluffy
3   add in dry ingredients and beat until creamy
4   divide dough in half and wrap each in plastic wrap. Let set in fridge for about an hour, up to overnight
5   preheat oven to 375 degrees F. generously flour work surface and roll out on of the balls of dough to about 1/8” thick
6   dip cookie cutters in flour and cut out the shapes, place each on a greased baking sheet
7   gather remaining dough into a ball, roll out again, cut shapes, repeat until all dough is gone. Then repeat with the other ball of dough.
8   As the cookie sheets fill up bake each for 8-10 minutes, edges should not get brown
salted caramel topping:
1 cup sugar
1/4 cup water
1/4 cup heavy cream
generous pinch of sea salt
½ tsp vanilla bean paste
1   in a saucepan add 1/2 cup + 2 tbs sugar and the water, heat over medium heat until it
boils, stir occassionally
2   then with a pastry brush, or paper towel, wet down the sides of the saucepan so that
sugar doesn't crystalize on it
3   Stop stirring and let it sit until it turns dark amber, you can gently swirl it a few times
4   then remove from heat and stir in the cream, it will bubble
5   then stir in the sea salt and vanilla, let cool
6   drizzle or pour the caramel over the cookies

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