Sugar Cookies
This Sugar Cookie (Galettes au Sucre) recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
“Sugar cookie is a classic in everyone’s culture in some form or other. We elevated it for a different feel. Layering it with buttercream and blueberry and rhubarb gave us tangy and sweet. It gave it a different appeal. The colour of the cream turned out really well – flecks of red and almost a light purple-ish.”
– Alain Bosse, The Kilted Chef
Ingredients
For Cookies
| 1 cup (250 ml) | butter |
| 1 cup (250 ml) | white sugar |
| 3 | eggs |
| 2 cups (500 ml) | all-purpose flour |
| 1/2 tsp (2 ml) | baking soda |
| 1 tsp (5 ml) | cream of tartar |
| 2 tbsp (30 ml) | maple sugar |
For Buttercream
| 3/4 cup (175 ml) | butter |
| 1/4 cup (60 ml) | shortnening |
| 5 cups (1.1 litre) | icing sugar |
For Rhubarb Filling
| 3 cups (750 ml) | rhubarb, chopped |
| 1 cup (250 ml) | water |
| 1 tbsp (15 ml) | maple syrup |
For Blueberry Filling
| 1 cup (250 ml) | blueberries |
| 1/3 cup (75 ml) | blueberry juice |
Directions
- Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugar. Add eggs one at a time, beating just to incorporate. Combine flour, baking soda, and cream of tartar, add to wet ingredients.
- Wrap dough with saran wrap, refrigerate 30 minutes. Place dough on floured surface and roll to 1/4 inch (0.6 cm) thickness. Cut into desired shapes, place on parchment-lined baking sheet, sprinkle cookies with maple sugar.
- Bake 13 minutes. Cool slightly then transfer to wire rack.
- For buttercream, place butter and shortening in bowl of stand mixer, mix on high until airy, scraping sides as you go. Incorporate icing sugar a cup at a time, beating well after each addition. Divide buttercream into 2 bowls.
- For fillings, boil rhubarb, water, and maple syrup in medium pot, over medium heat until liquid reduces by three-quarters. Drain in fine mesh strainer over bowl. Cook blueberries and juice in medium pot, over medium heat, until liquid is completely reduced.
- To one buttercream bowl, add rhubarb mixture, gently fold together. Add more icing sugar if needed. Fold in blueberry mixture to second bowl.
- Pipe buttercream onto one sugar cookie and top with another.
Local Source Guide
Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Maple Syrup: Acadian Maple Products, Sugar Moon Farm.
Blueberry Juice: Van Dyk’s Wild Blueberry Juice
Recipe provided by: Alain Bosse, The Kilted Chef
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives
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