Vermont Maple Cookies

Vermont Maple Cookies

20 minutes – makes 5 dozen

1 cup butter – softened

¾ cup of sugar

¾ cup packed brown sugar

2 large eggs

1 tsp maple flavoring

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 cups white baking chips

1 cup chopped pecans

Maple Glaze

½ cup butter, cubed

1 ¾ cups confectioners’ sugar

1/3 cup maple syrup

¼ tsp maple flavoring

Preheat oven to 350. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat in to creamed mixture. Stir in baking chips and pecans. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in the confectioners’ sugar, maple syrup and maple flavoring until smooth. Drizzle over cookies, let dry completely. Store between pieces of waxed paper in airtight containers.

Tip from my kitchen: On a mat – these baked in 12 minutes; on parchment paper – I left them in another 3 to get a darker brown. This makes a lot – I froze half the batter, in balls, for adding to cookie gift trays. I stored the maple glaze in a jar in the fridge, and used some of it on the pumpkin chocolate chip cookies, and maple biscotti. These are delicious. I’ll also share a photo of how different the glaze can look based on the manufacturer. The Kroger extract was clear, making the glaze almost white. The Meijer extract was a dark brown, making the glaze more brown.

These are delicious.

I found this recipe in a Taste of Home baking magazine.