- make this recipe
- user reviews ()
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 recipe Maple Icing
1. Preheat oven to 300 degrees F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
3. Bake for 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool. Centers will dip as cookies cool. Drizzle with Maple Icing.
- Layer un-iced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
- 1/4 cup whipping cream or milk
- 1/4 cup butter, melted
- 3 tablespoons pure maple syrup
- 3 - 4 cups powdered sugar
1. In a medium bowl stir together whipping cream, butter, and maple syrup. Whisk in powdered sugar to make an icing of drizzling consistency.
- cal. (kcal) 134,
- Fat, total (g) 6,
- chol. (mg) 22,
- sat. fat (g) 3,
- carb. (g) 20,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 0,
- sugar (g) 17,
- pro. (g) 1,
- vit. A (IU) 5928,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 54,
- Potassium (mg) 26,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
