makes 8-16 leaves (depending on size and thickness- mine were a little thicker than traditional)
1 large egg white
1/4 cup maple sugar
1/4 cup Jeanne's All Purpose Gluten Free Flour Blend (see Lavender Peach Crostada post)
4 teaspoons butter, melted
2 teaspoons heavy cream
1/4 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Put egg white and maple sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour blend and salt; mix until just combined. Add butter, cream, and vanilla; mix 30 seconds.
2. Place leaf stencil in a corner of a rimmed baking sheet lined with a Silpat baking mat. Using an offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling sheet with leaves. Bake until golden, 6 to 8 minutes. (If you do not have a leaf stencil, spread the batter in a thin layer on a parchment lined baking sheet. Bake for about 2 minutes, until firm enough to cut out leaves or other shapes with a cookie cutter. Place back in the oven for 4-6 minutes until golden.)
3. Lift cookies with a small offset spatula, and quickly drape over a rolling pin or other rounded object to cool (to create curled leaf effect). Repeat with remaining batter. Cookies can be stored between layer of parchment in an airtight container at room temperature up to 2 days.
Recipe adapted from Martha Stewart Holiday Cookies