Thank you to Imboden Live reader Pam Ludwig for this delicious recipe for Vermont Maple Cookies. They sound yummy!
1/2 cup shortening
1 cup light brown sugar, packed
1/2 c. sugar
2 eggs
1 cup sour cream
1 tablespoons maple extract or flavoring (but not maple syrup, which isn’t potent enough)
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
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Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and maple flavoring. In a separate bowl, stir together flour, soda, and salt; blend with wet ingredients. Mix in nuts.
Heat oven to 375 degrees. Drop rounded tablespoonfuls of dough about 2†apart on greased baking sheet. Bake about 10 minutes, or until almost no imprint remains when touched lightly. When cooled, spread with maple butter glaze.
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Maple Butter Glaze
Heat 1/2 cup butter until golden brown. Blend in 2 cups confectioner’s sugar and 2 teaspoons maple extract. Stir in 2 to 4 tablespoons hot water until icing spreads smoothly.
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