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
1 cup sour cream
1 tablespoons maple extract or flavoring (but not maple syrup, which isnâ€™t potent enough)
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
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 2â€ 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.
Maple Butter Glaze
Heat 1/2 cup butter until golden brown. Blend in 2 cups confectionerâ€™s sugar and 2 teaspoons maple extract. Stir in 2 to 4 tablespoons hot water until icing spreads smoothly.
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