In the bowl of an electric mixer fitted with the paddle attachment mix the icing sugar, butter and maple syrup until light and fluffy. If your buttercream is a little thick add a tiny splash of maple syrup and mix again until you get a nice piping consistency.
Fill a disposable piping bag with the frosting and snip off the end leaving an opening of around 1cm. Pipe the buttercream on the non glazed cookies, following which ever shape you’ve chosen. Place a glazed cookie on top of the buttercream creating a delicious sandwich and leave until the glaze is fully set.
NOTES
These cookies don’t spread too much so you don’t have to leave as much space as you normally would.
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